Easy Spinach & Ricotta Stuffed Shells

Spinach and ricotta stuffed shells in a skillet baked with cheese.

Easy Spinach & Ricotta Stuffed Shells

Delight in the classic taste of Italy with these creamy Ricotta Stuffed Shells. Filled with a rich cheese and spinach mixture and smothered in marinara sauce, this dish is perfect for family dinners or special occasions.

4.54 from 49 votes

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Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: Servings

Author: Deborah Rainford

Ingredients

12 jumbo pasta shells
1 ½ cups ricotta cheese
¼ teaspoon nutmeg, optional
1 cup mozzarella cheese, shredded (plus extra for topping)
½ cup parmesan cheese, grated
1 large egg
1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
2 cloves garlic, minced
2 cups marinara sauce
1 tablespoon olive oil
Salt and pepper, to taste
Fresh basil or parsley, for garnish

Instructions

Preparation:

Preheat your oven to 375°F (190°C).
If using fresh spinach, wash and chop it finely. If using frozen spinach, ensure it's thawed and squeeze out any excess water.

Cook the Pasta Shells:

In a large pot of boiling salted water, cook the jumbo pasta shells until they're al dente. Drain and set aside.

Prepare the Filling:

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt and pepper.
In a mixing bowl, combine the ricotta, mozzarella, parmesan, egg, nutmeg (if using) and the sautéed spinach mixture. Mix until all ingredients are well incorporated.

Assemble the Dish:

Spread a layer of marinara sauce at the bottom of a baking dish.
Carefully stuff each pasta shell with the cheese and spinach mixture and place them seam side up in the dish.
Pour the remaining marinara sauce over the stuffed shells. Sprinkle additional mozzarella on top.

Bake:

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden.

Serve:

Garnish with fresh basil or parsley before serving.

Notes

For an extra cheesy top, you can add more mozzarella or even some provolone cheese before the final 10 minutes of baking.
If you like a bit of heat, consider adding some red pepper flakes to the cheese mixture or sprinkling on top before baking.
This dish pairs wonderfully with a fresh green salad or garlic bread on the side.

Nutrition

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