Spinach and Ricotta Stuffed Shells
Looking for a cozy, satisfying, and visually stunning dinner idea? These Spinach and Ricotta Stuffed Shells are a classic Italian-inspired comfort food that everyone at the table will love. Jumbo pasta shells are filled with a creamy blend of ricotta and spinach, nestled in rich marinara sauce, and topped with gooey, golden mozzarella. Perfect for a quick dinner, family gathering, or a make-ahead freezer meal, this easy recipe fits beautifully into your collection of dinner ideas, easy recipe favorites, comfort food meals, and vegetarian food ideas.
Ingredients
- 3 cups marinara sauce
- 20 to 24 jumbo pasta shells
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 10 oz fresh spinach
- 15 oz ricotta cheese
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese divided
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons chopped fresh parsley or basil
Instructions
- 1. Preheat the oven to 375°F.
- 2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, about 9 to 10 minutes. Drain, rinse with cool water, and set aside.
- 3. Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 4. Add the spinach and cook until wilted. If using frozen spinach, make sure it is thawed and fully squeezed dry before adding. Let the mixture cool slightly.
- 5. In a large bowl, combine the ricotta cheese, 3/4 cup of the mozzarella, Parmesan, egg, spinach mixture, salt, black pepper, and nutmeg. Stir until smooth and evenly combined.
- 6. Spread about 1 to 1 1/2 cups of marinara sauce across the bottom of a 9x13-inch baking dish.
- 7. Fill each shell with the ricotta and spinach mixture using a spoon or small scoop.
- 8. Arrange the filled shells in the baking dish in a single layer.
- 9. Spoon the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
- 10. Cover with foil and bake for 25 minutes.
- 11. Remove the foil and bake for another 10 to 15 minutes until the cheese is melted and lightly golden.
- 12. Let the shells rest for 5 to 10 minutes, then garnish with parsley or basil and serve warm.
Notes
Squeeze as much moisture as possible from the spinach so the filling stays creamy instead of watery.
Cook the shells just to al dente so they do not tear while filling or turn mushy during baking.
For the best flavor, use a rich marinara sauce and let the baked shells rest a few minutes before serving.
Nutrition
Serving: 2to 3 shellsCalories: 420kcalCarbohydrates: 32gProtein: 21gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 9gCholesterol: 70mgSodium: 680mgFiber: 3gSugar: 6g
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