Ultimate Cheesy Spinach Ricotta Stuffed Shells
Ultimate Cheesy Spinach Ricotta Stuffed Shells are a comforting baked pasta dish filled with creamy ricotta, tender spinach, and melted cheeses, nestled in rich marinara sauce and baked until bubbly and golden. Perfect for weeknight dinners, meal prep, or sharing with family and friends.
Equipment
- large pot for boiling pasta
- skillet for sautéing spinach and garlic
- large mixing bowl for preparing filling
- baking dish lightly greased
- aluminum foil for covering during baking
Ingredients
- 16 jumbo pasta shells
- 1 1/4 cups marinara sauce (plus extra if desired)
- 1 tablespoon olive oil (for greasing dish)
- 1 1/2 tablespoons olive oil
- 2 teaspoons garlic, minced
- 4 cups fresh spinach, roughly chopped
- 12 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (plus extra for topping)
- 1 large egg
- 1 tablespoon fresh basil, finely chopped
- salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the jumbo shells and cook until just al dente according to package instructions. Drain carefully and lay them out so they do not stick together.
- Heat 1 1/2 tablespoons olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and drain excess liquid if needed.
- In a large bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, fresh basil, salt, and pepper. Stir in the cooled spinach mixture and mix until evenly combined.
- Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a lightly greased baking dish. Fill each shell with the spinach ricotta mixture and arrange open-side up in the dish. Spoon remaining marinara over the shells and sprinkle with additional Parmesan.
- Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is melted and lightly golden. Let rest 5–10 minutes before serving.
Notes
Do not overcook the pasta shells; cook just until al dente to prevent tearing. Drain spinach thoroughly to avoid a watery filling. You can assemble the dish up to 24 hours in advance and refrigerate before baking. For freezing, assemble before baking and freeze up to 3 months, thawing overnight before cooking. Garnish with fresh basil before serving if desired.
Nutrition
Calories: 420kcalCarbohydrates: 38gProtein: 22gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 650mgPotassium: 420mgFiber: 4gSugar: 6gVitamin A: 4500IUVitamin C: 12mgCalcium: 350mgIron: 3mg
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