Description
These spinach and ricotta stuffed shells are a comforting, cheesy baked pasta dish filled with creamy ricotta, spinach, and parmesan, then topped with marinara and mozzarella. Perfect for a cozy weeknight dinner or to feed a crowd.
Ingredients
- 20–24 jumbo pasta shells
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 5 oz baby spinach
- 15 oz whole-milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 2 cups marinara sauce
- 1 to 1-1/2 cups shredded mozzarella cheese
- Fresh basil or parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
- Bring a large pot of salted water to a boil. Cook the pasta shells until al dente according to package instructions. Drain and set aside to cool.
- In a large skillet over medium heat, warm the olive oil. Add the garlic and cook for about 30 seconds until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Let cool slightly, then finely chop.
- In a large mixing bowl, combine the ricotta, egg, Parmesan, salt, black pepper, red pepper flakes (if using), and chopped spinach. Mix well until creamy and fully combined.
- Spread about 1 cup of marinara sauce on the bottom of the prepared baking dish.
- Stuff each cooked shell with about 1 heaping tablespoon of the ricotta-spinach mixture and arrange in the baking dish.
- Spoon the remaining marinara sauce over the shells and sprinkle with shredded mozzarella.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
- Let rest for 5-10 minutes before serving. Garnish with fresh herbs if desired.
Notes
- You can use frozen spinach (thawed and drained) instead of fresh spinach.
- Prepare ahead by assembling the dish up to a day in advance and refrigerating before baking.
- Use homemade or high-quality store-bought marinara for best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 370
- Sugar: 5g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
