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Spinach and Ricotta Stuffed Shells in a white dish, topped with melted cheese and fresh basil, served on a light matte background.

Spinach and Ricotta Stuffed Shells

Delicious jumbo pasta shells filled with a creamy spinach and ricotta mixture, baked to perfection in a rich marinara sauce. A comforting and hearty meal perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 410 kcal

Equipment

  • Large Pot
  • Skillet
  • Mixing Bowl
  • 9x13-inch baking dish
  • Foil
  • Measuring Cups
  • Measuring Spoons

Ingredients
  

Main Ingredients

  • 12 oz jumbo pasta shells
  • 2 tbsp olive oil
  • 3 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 16 oz ricotta cheese
  • 1 cup mozzarella cheese, shredded (divided)
  • ½ cup Parmesan cheese, grated
  • 1 large egg
  • ¼ tsp freshly grated nutmeg
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups marinara sauce store-bought or homemade

Optional Garnishes

  • fresh basil leaves, torn
  • drizzle of high-quality olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil. Add the pasta shells and cook until just under al dente, about 2 minutes less than the package instructions. Drain and rinse with cool water to stop the cooking process.
  • Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
  • In a mixing bowl, combine ricotta, ½ cup of shredded mozzarella, Parmesan, egg, nutmeg, salt, and black pepper. Stir in the cooled spinach mixture until evenly incorporated.
  • Spread 1 cup of marinara sauce across the bottom of the prepared baking dish.
  • Fill each cooked pasta shell with the ricotta and spinach mixture using a spoon. Arrange the stuffed shells in the baking dish over the sauce.
  • Pour the remaining marinara sauce over the stuffed shells, then sprinkle with the remaining ½ cup of mozzarella cheese.
  • Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil leaves and a drizzle of olive oil, if desired.

Notes

For a richer flavor, use a mix of whole milk ricotta and mascarpone cheese. You can also add red pepper flakes for a hint of heat. If using frozen spinach, be sure to thaw and squeeze out excess moisture before adding it to the filling.

Nutrition

Calories: 410kcalCarbohydrates: 38gProtein: 20gFat: 20gSaturated Fat: 10gCholesterol: 55mgSodium: 650mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 120IUVitamin C: 20mgCalcium: 300mgIron: 2.5mg
Keyword Pasta, Ricotta, Spinach, Stuffed Shells, Vegetarian
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