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Ricotta and Spinach Stuffed Shells with Marinara Sauce Recipe

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4.4 from 56 reviews

This Ricotta Stuffed Shells recipe is a comforting and delicious Italian-inspired dish featuring jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked in marinara sauce and topped with melted mozzarella and Parmesan cheeses. Perfect for a family dinner, this recipe combines tender pasta, flavorful cheese filling, and a robust tomato sauce for a satisfying meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Pasta

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

Cheese Filling

  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese (divided)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg

Vegetables and Seasonings

  • 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

  • 2 cups marinara sauce

Garnish

  • Fresh basil leaves for garnish (optional)

Instructions

  1. Cook the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
  2. Prepare the filling: In a large mixing bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg. Mix until well blended.
  3. Cook the spinach and garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 2–3 minutes. Stir to combine thoroughly.
  4. Season the filling: Add the cooked spinach and garlic mixture to the cheese mixture. Season with Italian seasoning, salt, and freshly ground black pepper. Stir well to incorporate everything evenly.
  5. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed shells.
  6. Prepare the baking dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
  7. Stuff the shells: Fill each cooked pasta shell with about 2 tablespoons of the ricotta-spinach mixture and arrange them in a single layer in the baking dish, open side up.
  8. Add the sauce and cheese: Spoon the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly over the top.
  9. Bake the shells: Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese on top is melted and lightly browned.
  10. Rest and serve: Let the stuffed shells rest for a few minutes before garnishing with fresh basil leaves if desired, then serve warm.

Notes

  • You can substitute frozen spinach for fresh, but be sure to thaw and drain it well to avoid excess moisture.
  • For a richer flavor, use whole milk ricotta cheese.
  • If you prefer a spicier dish, add red pepper flakes to the filling or sauce.
  • Leftover stuffed shells can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Make sure to salt the pasta water well to season the shells while cooking.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/ricotta-and-spinach-stuffed-shells-with-marinara-sauce-recipe/