Name: Spinach and Ricotta Stuffed Shells Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 20 jumbo pasta shells; 2 cups ricotta cheese; 1 cup fresh spinach, chopped; 1 egg; 1/2 cup grated Parmesan cheese; Salt and pepper, to taste; 2 cups marinara sauce; 1 cup shredded mozzarella cheese; Fresh basil, for garnish

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Introduction

Spinach and ricotta stuffed shells make a comforting and delicious meal that’s perfect for any night of the week. Soft pasta shells are filled with a creamy mixture of ricotta, fresh spinach, and Parmesan, then baked with marinara sauce and melted mozzarella. This dish is both satisfying and easy to prepare.

This image shows a white oval baking dish filled with large pasta shells stuffed with a creamy mixture and arranged in two visible layers. The bottom layer is covered by a thick red tomato sauce with small bits of herbs, and the shells sit snugly on top. Each shell is topped with melted white cheese mixed with green spinach, creating a speckled look. A light sprinkle of grated cheese covers the shells, adding texture and a hint of browning from baking. Fresh green basil leaves are scattered on top and around the dish, adding a fresh color contrast. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 jumbo pasta shells
2 cups ricotta cheese
1 cup fresh spinach, chopped
1 egg
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
2 cups marinara sauce
1 cup shredded mozzarella cheese
Fresh basil, for garnish

Instructions

Step 1: Preheat the oven to 375°F (190°C). Cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
Step 2: In a large bowl, combine the ricotta cheese, chopped spinach, egg, grated Parmesan, salt, and pepper. Mix well until the ingredients are evenly incorporated.
Step 3: Spread 1 cup of marinara sauce evenly in the bottom of a baking dish.
Step 4: Carefully stuff each cooked shell with the ricotta and spinach mixture, then arrange the filled shells in the baking dish on top of the sauce.
Step 5: Pour the remaining marinara sauce over the stuffed shells, then sprinkle the shredded mozzarella cheese evenly on top.
Step 6: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
Step 7: Garnish with fresh basil leaves before serving. Enjoy warm.

Tips & Variations

For extra flavor, add minced garlic or Italian seasoning to the ricotta mixture.
Substitute fresh spinach with frozen spinach—just be sure to thaw and drain it well to avoid excess moisture.
Add cooked sausage or ground beef to the filling for a heartier dish.
Use a mix of mozzarella and provolone cheese for a richer topping.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave individual portions until warm. You can also freeze the prepared dish before baking for up to 2 months; thaw overnight in the refrigerator before baking.

How to Serve

The image shows a white oval baking dish filled with large pasta shells stuffed with a green spinach and cheese mixture, covered with a medium layer of bright red marinara sauce. Each shell has melted white mozzarella cheese on top with some golden brown spots from baking and sprinkled white grated parmesan cheese. Fresh green basil leaves are placed on top for garnish. The dish sits on a white marbled surface with a few basil leaves scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just thaw it completely and squeeze out any excess water before mixing it into the ricotta filling to prevent sogginess.

Do I need to cook the pasta shells before stuffing?

Yes, cooking the pasta shells until al dente makes them pliable and easier to stuff. Follow the package instructions and drain them well before filling.