Spinach and Ricotta Stuffed Shells: A Comforting Italian Classic
Spinach-and-ricotta-stuffed shells deliver everything you love about comfort food — rich flavors, creamy textures, and the satisfaction of a homemade meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12–15 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (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 pasta shells according to package instructions until al dente. Drain and set aside.
- In a bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, and egg. Mix well.
- Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds. Add spinach and cook until wilted (2–3 minutes).
- Season filling with Italian seasoning, salt, and pepper. Mix well.
- Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce in a 9×13-inch baking dish.
- Fill each shell with ~2 tablespoons of the ricotta-spinach mixture and arrange in a single layer in the dish.
- Spoon remaining marinara sauce over shells. Cover with foil and bake 20 minutes.
- Remove foil and bake additional 10 minutes. Let rest a few minutes before serving.
Notes
- Use full-fat ricotta for creamier filling or part-skim for lighter option.
- Avoid overstuffing shells to prevent spilling.
- Customize with mushrooms, sun-dried tomatoes, or herbs.
- Can be prepared ahead and frozen before baking.