Print

Spinach Ricotta Stuffed Shells

Close-up of baked Spinach Ricotta Stuffed Shells topped with marinara sauce and melted mozzarella cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for classic baked pasta shells filled with a creamy spinach and ricotta mixture and topped with marinara sauce.

Ingredients

Scale
  • 1 box (12 ounces) jumbo pasta shells
  • 1 (15 ounce) container whole milk ricotta cheese
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1 large egg, lightly beaten
  • 1 cup grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo shells according to package directions until al dente. Drain the shells and immediately rinse them with cold water to stop the cooking process and prevent sticking. Lay them out on a clean surface to cool slightly.
  3. In a medium bowl, combine the ricotta cheese, squeezed dry spinach, beaten egg, 1/2 cup of the Parmesan cheese, salt, pepper, and nutmeg. Mix until all ingredients are evenly incorporated.
  4. Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
  5. Carefully fill each cooled pasta shell with about 1 to 1.5 tablespoons of the ricotta and spinach mixture. Arrange the filled shells in a single layer in the baking dish.
  6. Pour the remaining marinara sauce over the filled shells.
  7. Sprinkle the mozzarella cheese and the remaining 1/2 cup of Parmesan cheese evenly over the top.
  8. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  9. Let the dish rest for 5 minutes before serving.

Notes

  • To prevent shells from breaking during boiling, cook them for 1-2 minutes less than the package directs for al dente. Rinse them well with cold water immediately after draining.
  • For a make-ahead option, assemble the entire dish (steps 1 through 5) but do not bake. Cover tightly with foil and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • You can substitute half of the ricotta cheese with cottage cheese for a slightly different texture.
  • For variations, add 1/2 pound of cooked, crumbled Italian sausage or ground beef to the ricotta filling mixture.

Nutrition

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