Print

Spinach and Ricotta Stuffed Shells

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delight in this comforting Spinach and Ricotta Stuffed Shells recipe. Filled with creamy ricotta cheese and fresh spinach, these jumbo pasta shells are baked in marinara sauce, creating a satisfying meal that’s perfect for any occasion. Whether you’re feeding the family or hosting a dinner party, this dish is sure to impress. It’s easy to make, nutritious, and customizable for various dietary needs.

Ingredients

20–25 jumbo pasta shells

1 tablespoon olive oil

2 cloves garlic, minced

4 cups fresh spinach (or 1 package frozen spinach, thawed and drained)

1 ½ cups ricotta cheese

1 ½ cups shredded mozzarella cheese

1/3 cup grated Parmesan cheese

1 large egg

1 teaspoon dried Italian seasoning

Salt and pepper, to taste

2 ½ cups marinara sauce

½ cup shredded mozzarella cheese (for topping)

Instructions

  • Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo shells according to the package instructions until al dente. Drain and set aside to cool slightly.

  • In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant.

  • Add the spinach to the skillet and cook, stirring occasionally, until wilted (about 2-3 minutes). If using frozen spinach, ensure it’s well-drained before adding it to the skillet. Remove from heat and let it cool.

  • In a large bowl, combine ricotta, 1 ½ cups mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Stir in the cooked spinach mixture.

  • Spread 1 cup of marinara sauce at the bottom of a 9×13-inch baking dish.

  • Stuff each cooked pasta shell with the ricotta and spinach mixture and place them in the baking dish.

  • Pour the remaining marinara sauce over the stuffed shells and top with the remaining ½ cup mozzarella cheese.

  • Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.

  • Let it cool for a few minutes before serving.

Notes

  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.

  • Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave individual servings for 2-3 minutes.

  • Make-Ahead: Assemble the stuffed shells and refrigerate them for up to 24 hours before baking. You can also freeze the assembled dish for up to 3 months.

Find it online: https://thefamilycooking.com/spinach-and-ricotta-stuffed-shells/