Print

Easy Spinach and Ricotta Stuffed Shells

Easy Spinach and Ricotta Stuffed Shells
Print Recipe

Easy Spinach and Ricotta Stuffed Shells is a comforting Italian-inspired dish featuring tender jumbo pasta shells filled with a creamy blend of ricotta cheese, sautéed spinach, mozzarella, Parmesan, and herbs. Baked to perfection in rich marinara sauce and topped with melted cheese, this recipe is wholesome, customizable, and perfect for busy weeknights or a satisfying homemade meal.

Ingredients

Scale

Pasta

  • 12 ounces jumbo pasta shells

Filling

  • 15 ounces ricotta cheese
  • 5 cups fresh spinach (about 10 ounces)
  • 1 large egg, beaten
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cloves garlic, minced
  • 1/2 small onion, finely chopped
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Sauce and Topping

  • 3 cups marinara sauce
  • Additional mozzarella cheese for topping (about 1/2 cup)
  • Extra Parmesan cheese for topping (about 2 tablespoons)

Seasonings and Optional

  • Pinch of nutmeg (optional)
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Prepare the Pasta Shells: Boil the jumbo pasta shells in salted water for 8-10 minutes until just al dente. Avoid overcooking as the shells will bake further later. Drain and lay them on a baking sheet lined with a clean kitchen towel to prevent sticking.
  2. Cook the Spinach: In a skillet, heat olive oil over medium heat. Add minced garlic and finely chopped onion; sauté until fragrant and translucent. Add fresh spinach and cook until wilted. Remove from heat and let cool slightly. Squeeze out any excess moisture from the spinach to avoid a watery filling.
  3. Make the Ricotta Filling: In a mixing bowl, combine the ricotta cheese, sautéed spinach, beaten egg, half of the shredded mozzarella, half of the grated Parmesan, and a pinch of salt and pepper. Optionally, add a pinch of nutmeg. Mix gently but thoroughly until smooth and well incorporated.
  4. Stuff the Shells: Using a spoon, carefully fill each cooked shell with the ricotta and spinach mixture. Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking, then arrange the stuffed shells snugly in the dish.
  5. Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle generously with the remaining mozzarella cheese and Parmesan cheese to create a golden, bubbly crust.
  6. Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes until the cheese is melted, bubbly, and lightly browned. Let the dish rest for a few minutes before serving to allow the filling to set.

Notes

  • Don’t Skip Draining Spinach: Removing excess moisture from spinach prevents soggy and runny filling.
  • Season the Filling Well: A pinch of nutmeg enhances the flavor of ricotta and spinach.
  • Use Fresh Herbs: Garnish with fresh basil or parsley to brighten and add aroma.
  • Under-Cook Pasta Slightly: Boil shells just until tender but still firm to avoid mushiness after baking.
  • Let It Rest Before Serving: Helps the filling set and improves portioning cleanliness.

Nutrition

Keywords: spinach stuffed shells, ricotta stuffed shells, baked pasta shells, Italian comfort food, vegetarian pasta recipe, easy weeknight dinner

Find it online: https://lillysplate.com/easy-spinach-and-ricotta-stuffed-shells/