Spinach and Ricotta Stuffed Shells

These comforting jumbo pasta shells are stuffed to the brim with a creamy blend of ricotta, mozzarella, Parmesan, and fresh spinach. Baked in a vibrant marinara sauce, they make a stunning and delicious centerpiece for any family dinner.

Spinach and Ricotta Stuffed Shells
  • Prep time: 12 minutes
  • Cook time: 18 minutes
  • Total time: 30 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 20 jumbo pasta shells
  • 10 ounces fresh baby spinach, chopped
  • 15 ounces whole-milk ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly grated nutmeg
  • 3 cups marinara sauce
  • 1/4 cup fresh basil leaves, chiffonade

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions, but stop 2 minutes short of al dente; drain and rinse with cold water to stop cooking.
  3. Sauté the chopped spinach in a dry skillet over medium heat for 2 to 3 minutes until wilted, then place in a clean kitchen towel and squeeze out all excess moisture.
  4. In a medium bowl, combine the squeezed spinach, ricotta, 1 cup of mozzarella, 1/4 cup of Parmesan, the beaten egg, minced garlic, nutmeg, salt, and pepper.
  5. Spread 1.5 cups of the marinara sauce evenly over the bottom of a 9x13-inch baking dish.
  6. Using a spoon or a piping bag, generously stuff each cooked pasta shell with the spinach and cheese mixture.
  7. Arrange the stuffed shells in a single layer in the baking dish, open side up.
  8. Spoon the remaining marinara sauce over the shells, then sprinkle with the remaining 1 cup of mozzarella and 1/4 cup of Parmesan.
  9. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbling.

Tips

  • Squeeze as much water as possible out of the cooked spinach to prevent your cheese filling from becoming watery.
  • Cook a few extra pasta shells than required, as some are bound to tear or split during the boiling process.
  • Using a zip-top bag with the corner snipped off is an easy, mess-free way to pipe the ricotta filling into the shells.

Frequently Asked Questions

Can I freeze stuffed shells?

Yes, you can freeze them assembled but unbaked. Cover tightly with plastic wrap and foil; bake from frozen at 375 degrees Fahrenheit for about 50 to 60 minutes, keeping them covered for the first 45 minutes.

Can I use frozen spinach instead of fresh?

Absolutely. Use about 10 ounces of frozen chopped spinach, thaw it completely, and squeeze out all the excess liquid before mixing with the cheeses.

How long do leftovers last?

Leftover stuffed shells will keep beautifully in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.