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Spinach and Ricotta Stuffed Shells

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A comforting Italian dish featuring jumbo pasta shells filled with a creamy mixture of ricotta cheese, fresh spinach, and herbs, topped with marinara and melted cheese.

  • Author: daniel-kim
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 4-6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • Jumbo Pasta Shells (12-15 shells)
  • Ricotta Cheese (15 oz)
  • Fresh Spinach (2 cups, chopped)
  • Shredded Mozzarella Cheese (1 cup)
  • Parmesan Cheese (½ cup, grated)
  • Marinara Sauce (2 cups)
  • Garlic (2 cloves, minced)
  • Olive Oil (1 tablespoon)
  • Salt & Pepper (to taste)
  • Italian Seasoning (1 teaspoon)

Instructions

  1. Cook the Pasta: In a large pot of salted boiling water, cook the jumbo pasta shells for about 10 minutes or until al dente. Drain and let them cool slightly.
  2. Sauté the Spinach: In a medium skillet, heat olive oil, add minced garlic and spinach; cook until wilted (2-3 minutes).
  3. Prepare the Filling: In a large mixing bowl, combine ricotta, sautéed spinach, half of the mozzarella, Parmesan, and seasonings.
  4. Stuff the Shells: Preheat oven to 375°F (190°C), stuff pasta shells with filling, and place in a greased baking dish.
  5. Add the Marinara: Pour marinara sauce over shells and sprinkle remaining mozzarella on top.
  6. Bake the Dish: Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes until bubbly.
  7. Serve and Enjoy: Cool slightly, garnish with Parmesan and basil, and serve warm.

Notes

Great for meal prepping and can be assembled ahead of time. Leftovers can be stored in the fridge for up to three days.

Nutrition

Find it online: https://daytasty.com/spinach-ricotta-stuffed-shells/