Spinach & Ricotta Stuffed Shells

Quick Description

Large pasta shells stuffed with a creamy ricotta-spinach mixture, nestled in marinara sauce, and baked under melted cheese. A hearty, comforting dinner that’s perfect for family meals or meal prep.

Servings & Timing

• Servings: 6
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

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Ingredients

For the Filling

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese (plus ½ cup for topping)
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 cups fresh spinach, sautéed and chopped (or 1 cup frozen spinach, thawed & drained)
• 2 garlic cloves, minced
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp Italian seasoning

For Assembly

• 3 cups marinara sauce (store-bought or homemade)
• ½ cup shredded mozzarella cheese (for topping)
• Fresh parsley or basil, chopped (for garnish)

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Instructions

1. Cook Pasta Shells
   • Bring salted water to a boil and cook pasta shells until al dente (slightly firm).
   • Drain, rinse with cold water, and set aside.
2. Prepare Filling
   • In a large bowl, mix ricotta, mozzarella, Parmesan, egg, spinach, garlic, salt, pepper, and Italian seasoning until well combined.
3. Assemble Dish
   • Preheat oven to 375°F (190°C).
   • Spread 1 cup marinara sauce on the bottom of a baking dish.
   • Stuff each pasta shell with 2–3 tablespoons of filling and place into the dish.
   • Pour remaining marinara sauce over shells, then sprinkle with mozzarella cheese.
4. Bake
   • Cover dish with foil and bake for 20 minutes.
   • Remove foil and bake another 10 minutes, until cheese is bubbly and lightly golden.
5. Serve
   • Garnish with fresh parsley or basil and serve hot.