Spinach and Ricotta Stuffed Shells
These Spinach and Ricotta Stuffed Shells are a comforting vegetarian classic filled with creamy ricotta, spinach, and Parmesan, all baked in marinara sauce and topped with melty mozzarella. Perfect for weeknight dinners or make-ahead meals, this baked pasta dish is hearty, cheesy, and always a family favorite. Great for entertaining or freezing for later!
Ingredients
- 20–25 jumbo pasta shells
- 1½ cups ricotta cheese
- 1 cup fresh spinach or ¾ cup frozen spinach, thawed and drained
- ½ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese divided
- 1 large egg
- 2 garlic cloves minced
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2–2½ cups marinara sauce homemade or store-bought
- Fresh basil or parsley chopped (optional for garnish)
Instructions
- Cook jumbo pasta shells in salted boiling water until just al dente. Drain, rinse gently, and set aside.
- In a large bowl, combine ricotta, spinach, Parmesan, ½ cup mozzarella, egg, garlic, Italian seasoning, salt, and pepper. Mix until well blended.
- Spread about 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
- Fill each cooked shell with the ricotta-spinach mixture using a spoon or piping bag. Arrange filled shells in the baking dish.
- Spoon remaining marinara sauce over the shells and top with remaining shredded mozzarella.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 10 minutes until cheese is bubbly and slightly golden.
- Let cool slightly before garnishing with basil or parsley and serving.
Notes
- Use fresh spinach by sautéing and chopping it before mixing.
- Add sautéed mushrooms, onions, or red pepper flakes to the filling for extra flavor.
- Substitute marinara with white béchamel for a creamy version.
- For meat-lovers, layer cooked ground beef or sausage under the shells.