Description
Spinach and Ricotta Stuffed Shells are the ultimate cozy Italian comfort food — tender pasta shells filled with a creamy ricotta-spinach mixture, baked in marinara sauce, and topped with bubbling mozzarella. It’s a simple yet elegant dish that tastes like it came straight from a trattoria. Perfect for weeknight dinners, meal prep, or Sunday family gatherings, this vegetarian favorite is as hearty as it is heartwarming.
Ingredients
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12–15 jumbo pasta shells (about ½ box or 170–200 g)
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2 cups (450 g) ricotta cheese
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1 cup (100 g) shredded mozzarella cheese, divided
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½ cup (50 g) grated Parmesan cheese
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1 large egg
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2 cups (60 g) fresh spinach, chopped (or 1 cup / 150 g frozen spinach, thawed and drained)
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2 cloves garlic, minced
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2 cups (480 ml) marinara sauce
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1 tbsp (15 ml) olive oil
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1 tsp Italian seasoning
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Salt and freshly ground black pepper, to taste
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Fresh basil leaves, for garnish (optional)
Instructions
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Cook the Pasta Shells: Bring salted water to a boil and cook shells for 8–10 minutes until al dente. Drain and let cool slightly.
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Prepare the Filling: In a bowl, mix ricotta, ½ cup mozzarella, Parmesan, and egg until creamy.
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Cook the Spinach: Heat olive oil in a skillet, sauté garlic for 30 seconds, then add spinach. Cook 2–3 minutes until wilted. Add to the ricotta mixture. Season with Italian seasoning, salt, and pepper.
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Assemble: Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce in a 9×13-inch baking dish. Stuff each shell with about 2 tbsp filling and arrange open-side up.
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Bake: Spoon remaining sauce over shells, top with remaining mozzarella, and cover with foil. Bake for 20 minutes, then uncover and bake 10 more minutes until bubbly and golden.
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Serve: Let rest for 5 minutes, garnish with fresh basil, and enjoy warm.
Notes
Slightly undercook pasta shells — they’ll finish in the oven.
Strain ricotta if watery for a richer texture.
Assemble ahead and refrigerate up to 24 hours before baking.
Add a pinch of nutmeg for extra depth in the filling.
Great served with garlic bread, salad, or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian