Description
These spinach and ricotta stuffed shells are a classic Italian comfort food made with creamy cheese filling, fresh spinach, and savory marinara sauce. Easy to make and perfect for weeknight dinners or meal prep.
Ingredients
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20 jumbo pasta shells
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1 tablespoon olive oil
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2 cups fresh spinach, chopped
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1 garlic clove, minced
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1½ cups ricotta cheese
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½ cup grated Parmesan cheese
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1 large egg
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1 teaspoon dried basil
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½ teaspoon salt
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¼ teaspoon black pepper
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1½ cups marinara sauce
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1 cup shredded mozzarella cheese
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Fresh basil or parsley, for garnish (optional)
Instructions
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Preheat oven to 375°F (190°C).
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Cook pasta shells according to package instructions. Drain and set aside.
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Heat olive oil in a skillet, sauté garlic and spinach for 2–3 minutes until wilted. Let cool.
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In a bowl, combine ricotta, Parmesan, egg, basil, salt, pepper, and the spinach mixture.
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Spread half the marinara sauce on the bottom of a baking dish.
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Fill each shell with the ricotta-spinach mixture using a spoon or piping bag.
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Arrange stuffed shells in the baking dish, top with remaining sauce and mozzarella.
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Cover with foil, bake 25 minutes. Uncover and bake 10 minutes more until bubbly and golden.
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Let rest 5 minutes before serving. Garnish with herbs if desired.
Notes
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Use frozen spinach (thawed and squeezed dry) for a time-saving version.
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Substitute cottage cheese for ricotta for a lighter texture.
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Perfect for meal prep – make ahead and freeze before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 365 kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg
Keywords: stuffed pasta shells, baked ricotta shells, cheesy spinach pasta, Italian stuffed shells