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Easy Spinach & Ricotta Stuffed Shells

A delightful dish of tender pasta shells filled with creamy ricotta, vibrant spinach, and aromatic garlic, all baked in marinara sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta & Sauce
  • 12 pieces jumbo pasta shells The star of the dish.
  • 2 cups marinara sauce Rich tomato sauce.
Cheese Filling
  • 1.5 cups ricotta cheese Adds richness to the stuffing.
  • 1 cup mozzarella cheese (shredded) For a melty, gooey texture.
  • 0.5 cup parmesan cheese (grated) Adds a salty, nutty flavor.
  • 1 large egg Acts as a binder.
  • 0.25 teaspoon nutmeg (optional) Brings a subtle depth to the flavors.
Vegetables
  • 1 cup fresh spinach (chopped) Or ½ cup frozen spinach, thawed and drained.
  • 2 cloves garlic (minced) Enhances the overall flavor.
Others
  • 1 tablespoon olive oil For sautéing garlic and spinach.
  • to taste salt and pepper For seasoning.
  • to taste fresh basil or parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Wash and chop fresh spinach, or thaw frozen spinach and squeeze out moisture.
  3. In a large pot of boiling salted water, cook jumbo pasta shells until al dente. Drain and set aside.
Cooking
  1. In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant.
  2. Add chopped spinach and cook until wilted or heated through, seasoning with salt and pepper.
  3. In a mixing bowl, combine ricotta, shredded mozzarella, grated parmesan, egg, nutmeg, and the sautéed spinach mixture.
  4. Spread a thin layer of marinara sauce at the bottom of a baking dish, stuff pasta shells with the cheese filling and place them seam side up.
  5. Pour remaining marinara sauce over the stuffed shells and sprinkle additional mozzarella on top.
  6. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until cheese is bubbly and golden.
Garnishing
  1. Let the dish cool for a few minutes, then garnish with fresh basil or parsley before serving.

Notes

For richer flavor, add red pepper flakes while sautéing. Leftover shells store in the fridge for up to three days or freeze, tightly wrapped.