Spinach Ricotta Stuffed Shells
Creamy, comforting spinach ricotta stuffed shells make the perfect weeknight dinner or cozy baked pasta dish.
Ingredients
- 12 ounces jumbo pasta shells
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 6 ounces fresh baby spinach
- 1 ½ cups whole milk ricotta
- 1 egg
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup mozzarella cheese shredded
- ¼ cup grated parmesan cheese
- 2 cups marinara sauce
Instructions
- Preheat the oven to 350°F. Boil a large pot of salted water and cook the jumbo pasta shells until al dente, about 8-10 minutes. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the fresh baby spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine ricotta, egg, Italian seasoning, salt, and pepper. Add the cooked spinach mixture and stir until combined.
- Add the mozzarella and parmesan cheeses to the mixture and stir until smooth.
- Pour the marinara sauce in the bottom of a 9x13 baking dish.
- Take each cooked pasta shell and stuff it with the spinach-ricotta mixture. Arrange the stuffed shells in the baking dish.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and add extra mozzarella cheese. Bake for an additional 5-7 minutes, or until the cheese is bubbly and golden.
Nutrition
Notes
- Cook shells just to al dente: Slightly undercooked shells hold their shape better and won’t tear when filling.
- Drain spinach well: Excess moisture can make the filling watery, so squeeze out as much liquid as possible before mixing.
- Use whole-milk ricotta: It creates a creamier, richer filling that holds together better while baking.
- Don’t overstuff the shells: Filling them about ¾ full prevents overflow and helps them bake evenly.
- Bake covered first: Keeping the dish covered ensures the shells stay tender; uncovering at the end helps melt and brown the cheese.
- Make-ahead tip: Assemble the shells up to 24 hours in advance and refrigerate. Add 5–10 extra minutes to the bake time if starting cold.
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