Spinach and Ricotta Stuffed Shells (Printer-Friendly Version)
Jumbo shells filled with creamy ricotta, spinach, and Italian cheese, baked under savory marinara.
# What You'll Need:
→ Main Ingredients
01 -
12 to 15 jumbo pasta shells
02 -
2 cups ricotta cheese
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1 cup shredded mozzarella cheese, divided
04 -
1/2 cup grated Parmesan cheese
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1 large egg
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2 cups fresh spinach, roughly chopped or 1 cup frozen spinach, thawed and drained
07 -
2 cloves garlic, minced
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2 cups marinara sauce
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1 tablespoon olive oil
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1 teaspoon Italian seasoning
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Salt and freshly ground black pepper, to taste
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Fresh basil leaves, for garnish (optional)
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente, about 8 to 10 minutes. Drain and set aside to cool slightly.
02 -
In a large mixing bowl, blend ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan cheese, and egg until smooth. Heat olive oil in a skillet over medium heat, add minced garlic, and cook for 30 seconds until fragrant. Add spinach and cook until wilted, about 2 to 3 minutes. Allow spinach mixture to cool, then incorporate it into the ricotta blend. Season with Italian seasoning, salt, and pepper.
03 -
Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce evenly across the bottom of a 9 x 13-inch baking dish. Fill each pasta shell with approximately 2 tablespoons of ricotta-spinach mixture and arrange them open side up in the dish.
04 -
Spoon the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining 1/2 cup of shredded mozzarella. Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 10 additional minutes, or until cheese is golden and bubbling.
05 -
Let the baked shells rest for several minutes before serving. Garnish with fresh basil leaves and serve hot.
# Additional Tips:
01 -
Use full-fat ricotta for a creamier filling or part-skim for a lighter option. Avoid overcooking the pasta as it will bake further in the oven. The filling can be customized with sautéed mushrooms or additional herbs. The shells can be assembled ahead and frozen before baking.