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Spinach Ricotta Stuffed Shells

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Spinach Ricotta Stuffed Shells are a comforting Italian-inspired pasta dish featuring tender jumbo shells filled with creamy ricotta and spinach, baked in marinara sauce with melted cheese. This hearty recipe is perfect for family dinners, meal prep, or entertaining guests.

Ingredients

  • Jumbo pasta shells
  • Ricotta cheese
  • Fresh spinach, chopped
  • Mozzarella cheese, shredded
  • Parmesan cheese, grated
  • Egg
  • Garlic, minced
  • Italian seasoning
  • Fresh parsley, chopped
  • Salt
  • Black pepper
  • Marinara sauce
  • Olive oil
  • Fresh basil, for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  2. Cook the jumbo pasta shells until al dente, then drain and let them cool slightly.
  3. Heat the olive oil in a skillet and cook the garlic until fragrant.
  4. Add the chopped spinach and cook until wilted, then let it cool slightly.
  5. In a large bowl, combine the ricotta cheese, half of the mozzarella, Parmesan cheese, egg, cooked spinach, garlic, parsley, Italian seasoning, salt, and black pepper.
  6. Spread a layer of marinara sauce over the bottom of the prepared baking dish.
  7. Fill each cooked pasta shell with the ricotta and spinach mixture and arrange them in the baking dish.
  8. Spoon the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
  9. Cover the dish with foil and bake for 25 minutes.
  10. Remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden.
  11. Garnish with fresh basil before serving if desired.

Notes

  • Add cooked mushrooms to the filling for extra flavor.
  • Mix in chopped fresh basil for a brighter taste.
  • Add cooked Italian sausage or shredded chicken for a heartier version.
  • Substitute cottage cheese for ricotta if preferred.
  • Use Alfredo sauce instead of marinara for a creamy variation.
  • Assemble the dish up to 1 day ahead and refrigerate before baking.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Add a splash of marinara sauce when reheating if the pasta seems dry.

Nutrition

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