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Ricotta and Spinach Stuffed Shells

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Ricotta and spinach stuffed shells are a comforting, crowd-pleasing pasta dish featuring creamy ricotta, fresh spinach, and zesty marinara sauce baked under a golden layer of cheese. Perfect for festive gatherings or cozy weeknight dinners, this recipe is easy to make and endlessly customizable.

Ingredients

Scale
  • 24 jumbo pasta shells (about 8 oz)
  • 2 cups whole milk ricotta cheese
  • 10 oz fresh spinach, roughly chopped (or frozen, thawed and squeezed dry)
  • 3/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (plus 1 cup for topping)
  • 1 large egg, beaten
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning (or dried basil and oregano)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of nutmeg (optional)
  • 2 cups marinara sauce
  • 1 tbsp extra virgin olive oil
  • 1/4 cup grated Parmesan cheese (for topping)
  • Fresh basil or parsley, for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until just al dente, about 9 minutes. Drain and rinse under cold water. Lay shells out on a baking sheet to prevent sticking.
  3. Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add spinach and sauté until wilted, about 2 minutes. Transfer to a cutting board and chop roughly.
  4. In a large bowl, combine ricotta cheese, Parmesan, mozzarella, beaten egg, chopped spinach, Italian seasoning, salt, pepper, and nutmeg. Mix until smooth and creamy.
  5. Using a teaspoon or piping bag, fill each cooled pasta shell with about 2 tablespoons of ricotta mixture. Place stuffed shells seam-side up in a 9×13-inch baking dish.
  6. Spread 1 cup marinara sauce on the bottom of the baking dish. Arrange stuffed shells in a single layer. Spoon remaining 1 cup sauce over the shells.
  7. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan over the top. Garnish with fresh basil or parsley if desired.
  8. Cover dish tightly with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, until cheese is bubbly and golden brown.
  9. Let the dish sit for 5 minutes before serving.

Notes

For best results, cook shells just until al dente and squeeze spinach dry to avoid watery filling. You can assemble the dish ahead and refrigerate before baking. For crispy cheese edges, broil for 2 minutes after baking. Use gluten-free shells or dairy-free cheese for dietary adaptations.

Nutrition

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

Find it online: https://wigglebite.com/ricotta-and-spinach-stuffed-shells-recipe-easy-festive-dinner-idea/