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Spinach and Ricotta Stuffed Shells Recipe

Spinach and Ricotta Stuffed Shells Recipe
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★★★★★

5.1 from 20 reviews

This Spinach and Ricotta Stuffed Shells recipe is a comforting and flavorful baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, egg, and sautéed spinach. Baked in marinara sauce and topped with melted cheese, it’s a hearty vegetarian meal perfect for family dinners or special occasions.

Ingredients

Scale

Pasta

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

Filling

  • 2 cups ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 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)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper to taste

Sauce and Topping

  • 2 cups marinara sauce
  • 1/2 cup shredded mozzarella cheese (for topping)

Garnish

  • Fresh basil leaves (optional)

Instructions

  1. Prepare the Pasta Shells: Begin by cooking the jumbo pasta shells according to the package instructions. Boil them in salted water until they are al dente, typically about 8–10 minutes. Be careful not to overcook as they will continue cooking in the oven. Drain and set aside to cool slightly.
  2. Make the Ricotta Filling: In a large mixing bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg. Mix until well combined. Heat olive oil in a skillet over medium heat, add minced garlic, and cook for 30 seconds until fragrant. Add spinach and cook until wilted, about 2–3 minutes. If using frozen spinach, ensure it is thoroughly drained before adding. Let cool slightly then stir the spinach into the cheese mixture. Season with Italian seasoning, salt, and black pepper.
  3. Stuff the Shells: Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce evenly in a 9×13-inch baking dish. Fill each cooked shell with about 2 tablespoons of the ricotta-spinach filling, and arrange them open side up in the dish. Spoon remaining marinara sauce over the top and sprinkle with the remaining shredded mozzarella cheese.
  4. Bake to Perfection: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is bubbly and golden brown. Let rest a few minutes before serving.
  5. Serve and Enjoy: Garnish with fresh basil leaves if desired. Serve hot with garlic bread or a green salad for a complete meal.

Notes

  • Do not overcook pasta shells; they will finish cooking in the oven.
  • If using frozen spinach, squeeze out as much moisture as possible to avoid soggy filling.
  • Feel free to substitute part of the ricotta with cottage cheese for a lighter filling.
  • For a vegan version, use plant-based cheeses and egg substitutes.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

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

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