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Spinach and Ricotta Stuffed Shells Recipe

Spinach and Ricotta Stuffed Shells Recipe
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★★★★★

4.9 from 14 reviews

Delicious and comforting Spinach and Ricotta Stuffed Shells filled with a creamy cheese and spinach mixture, baked in marinara sauce, perfect for a family-friendly Italian-inspired meal.

Ingredients

Scale

Pasta Shells

  • 12–15 jumbo pasta shells (about 1/2 a box)

Cheese Filling

  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese (divided: 1/2 cup for filling, 1/2 cup for topping)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg

Vegetables and Seasonings

  • 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
  • 2 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper to taste

Additional Ingredients

  • 2 cups marinara sauce
  • 1 tablespoon olive oil
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Cook the pasta shells: Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package instructions until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
  2. Prepare the cheese and spinach filling: In a large bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, Parmesan cheese, and the egg. Mix well until fully incorporated. Heat olive oil in a skillet over medium heat, add minced garlic and sauté for about 30 seconds until fragrant. Add chopped spinach and cook until wilted, approximately 2–3 minutes. Incorporate spinach mixture into the cheese bowl and season with Italian seasoning, salt, and pepper to taste. Stir until evenly mixed.
  3. Preheat the oven and prepare the baking dish: Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
  4. Stuff the pasta shells: Using a spoon, fill each cooked shell with about 2 tablespoons of the ricotta-spinach filling. Arrange the stuffed shells in a single layer, open side up, in the baking dish.
  5. Add sauce and cheese topping: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup mozzarella cheese on top for a melted cheesy finish.
  6. Bake the shells: Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, until the cheese is bubbly and slightly golden.
  7. Rest and garnish: Remove from the oven and let the dish rest for 5 minutes to allow flavors to meld. Garnish with fresh basil leaves, if desired, before serving.

Notes

  • For a vegetarian version, ensure marinara sauce contains no anchovies or meat products.
  • You can substitute frozen spinach for fresh but make sure it is well drained to avoid watery filling.
  • Use gluten-free jumbo shells to make this gluten-free.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.
  • Adding a pinch of nutmeg to the filling can enhance the flavor.

Nutrition

Keywords: spinach ricotta stuffed shells, Italian pasta bake, stuffed pasta shells, baked stuffed shells, vegetarian pasta recipe

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