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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

Indulge in the comforting flavors and creamy textures of Spinach and Ricotta Stuffed Shells. These jumbo pasta shells are generously filled with a rich mixture of ricotta cheese, mozzarella, Parmesan, and spinach, then baked to perfection in marinara sauce.

Ingredients

Pasta Shells:

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

Filling:

  • 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 and drained)
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves for garnish (optional)

Additional:

  • 2 cups marinara sauce

Instructions

  1. Cook the pasta shells: Begin by cooking the jumbo pasta shells until al dente. Drain and set aside.
  2. Make the filling: Combine ricotta, 1/2 cup mozzarella, Parmesan, and egg. Cook garlic and spinach, then mix in with cheeses. Season with Italian seasoning, salt, and pepper.
  3. Stuff the shells: Preheat oven. Spread marinara in a baking dish. Fill each shell with ricotta-spinach mix. Arrange in dish and top with remaining sauce. Bake covered, then uncovered.
  4. Rest and serve: Allow the dish to rest before serving to enhance flavors.

Notes

  • Choose full-fat ricotta for a creamier texture.
  • Avoid overfilling the shells to prevent spillage.
  • Customize by adding mushrooms, sun-dried tomatoes, or herbs.
  • Meal prep friendly; freeze before baking and thaw when ready to use.

Nutrition

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