Spinach and Ricotta Stuffed ShellsSpinach-and-ricotta-stuffed shells deliver everything you love about comfort food—rich flavors, creamy textures, and the satisfaction of a homemade meal. Perfect for weeknight dinners or serving guests, this classic baked pasta dish is hearty, cheesy, and easy to prep ahead.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegetarian
Ingredients
12–15 jumbo pasta shells (about ½ box)
2 cups ricotta cheese
1 cup shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 large egg
2 cups fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and drained)
2 cloves garlic, minced
2 cups marinara sauce
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
Fresh basil leaves for garnish (optional)
Instructions
Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
Make the filling: In a mixing bowl, combine ricotta, ½ cup mozzarella, Parmesan, and the egg. Mix well. In a skillet over medium heat, heat the olive oil. Sauté the garlic for 30 seconds until fragrant. Add the spinach and cook until wilted, 2–3 minutes. Stir into the cheese mixture. Season with Italian seasoning, salt, and pepper.
Stuff the shells: Preheat oven to 375°F (190°C). Spread 1 cup marinara in the bottom of a 9×13-inch baking dish. Fill each shell with about 2 tablespoons of the spinach-ricotta mixture and arrange them open-side up in the dish. Spoon the remaining marinara over the top and sprinkle with the remaining ½ cup mozzarella.
Bake: Cover the dish with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until bubbly and lightly golden. Let rest for a few minutes before serving. Garnish with fresh basil if desired.
Notes
Choose the Right Ricotta: Full-fat gives a rich, creamy texture, but part-skim works too.
Avoid Overstuffing: Fill just enough to keep everything neatly tucked inside the shells.
Make It Yours: Try adding sautéed mushrooms, sun-dried tomatoes, or herbs like basil or oregano.
Great for Meal Prep: Assemble the shells ahead of time and refrigerate or freeze until ready to bake.
Freezer Friendly: Freeze unbaked stuffed shells in a covered baking dish. When ready, bake from frozen at 375°F for 45–50 minutes, covered.
Nutrition (per serving)
Calories: 336
Protein: 17.2g
Carbs: 17.7g
Fiber: 2.6g
Sugar: 8g
Fat: 21.9g
Saturated Fat: 12g
Unsaturated Fat: 9.9g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 909mg
Spinach and Ricotta Stuffed Shells
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Spinach-and-ricotta-stuffed shells deliver everything you love about comfort food—rich flavors, creamy textures, and the satisfaction of a homemade meal. Perfect for weeknight dinners or serving guests, this classic baked pasta dish is hearty, cheesy, and easy to prep ahead.
Ingredients
12–15 jumbo pasta shells (about ½ box)
2 cups ricotta cheese
1 cup shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 large egg
2 cups fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and drained)
2 cloves garlic, minced
2 cups marinara sauce
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
Fresh basil leaves for garnish (optional)
Instructions
Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
Make the filling: In a mixing bowl, combine ricotta, ½ cup mozzarella, Parmesan, and the egg. Mix well. In a skillet over medium heat, heat the olive oil. Sauté the garlic for 30 seconds until fragrant. Add the spinach and cook until wilted, 2–3 minutes. Stir into the cheese mixture. Season with Italian seasoning, salt, and pepper.
Stuff the shells: Preheat oven to 375°F (190°C). Spread 1 cup marinara in the bottom of a 9×13-inch baking dish. Fill each shell with about 2 tablespoons of the spinach-ricotta mixture and arrange them open-side up in the dish. Spoon the remaining marinara over the top and sprinkle with the remaining ½ cup mozzarella.
Bake: Cover the dish with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until bubbly and lightly golden. Let rest for a few minutes before serving. Garnish with fresh basil if desired.
Notes
Choose the Right Ricotta: Full-fat gives a rich, creamy texture, but part-skim works too.
Avoid Overstuffing: Fill just enough to keep everything neatly tucked inside the shells.
Make It Yours: Try adding sautéed mushrooms, sun-dried tomatoes, or herbs like basil or oregano.
Great for Meal Prep: Assemble the shells ahead of time and refrigerate or freeze until ready to bake.
Freezer Friendly: Freeze unbaked stuffed shells in a covered baking dish. When ready, bake from frozen at 375°F for 45–50 minutes, covered.