Description
Spinach-and-ricotta-stuffed shells deliver everything you love about comfort food — rich flavors, creamy textures, and the satisfaction of a homemade meal.
Ingredients
- 12–15 jumbo pasta shells (about 1/2 box)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed & drained)
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt & freshly ground black pepper, to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, and egg until combined.
- Heat olive oil in a skillet, sauté garlic for 30 seconds, add spinach, and cook until wilted. Season with Italian seasoning, salt, and pepper.
- Preheat oven to 375°F (190°C). Spread 1 cup marinara over the bottom of a 9×13-inch dish.
- Fill each shell with ~2 tbsp ricotta-spinach mixture. Arrange shells in dish, open side up.
- Spoon remaining marinara over shells. Cover with foil and bake 20 minutes, then remove foil and bake 10 more minutes.
- Let rest a few minutes, garnish with basil, and serve.
Notes
- Use full-fat ricotta for creamier filling; part-skim works for a lighter option.
- Avoid overstuffing shells to prevent spilling.
- Add mushrooms, sun-dried tomatoes, or herbs to customize.
- Can be prepared ahead and frozen before baking. Thaw and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian