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Spinach and Ricotta Stuffed Shells

These comforting Spinach and Ricotta Stuffed Shells are filled with creamy ricotta cheese and spinach, topped with gooey mozzarella and marinara sauce, perfect for a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 pieces jumbo pasta shells Make sure to use large shells.
  • 1 jar marinara sauce Store-bought is fine.
Cheese Filling
  • 15 oz ricotta cheese Whole-milk ricotta is preferred.
  • 10 oz frozen spinach Sauté and squeeze dry.
  • 1 large egg Beaten, for binding.
  • 1 cup mozzarella cheese Divide in half for mixing and topping.
  • ½ cup parmesan cheese Freshly grated is best.
Seasoning
  • 1 pinch nutmeg Optional, for flavor.
  • to taste salt For seasoning.
  • to taste black pepper For seasoning.

Method
 

Preparation
  1. Boil the jumbo pasta shells according to package instructions, but undercook them by one minute.
  2. Sauté frozen spinach in a skillet with a splash of olive oil until no longer frozen. Squeeze out excess water using a paper towel.
  3. In a bowl, mix the ricotta cheese, sautéed spinach, beaten egg, half of the mozzarella, and a large sprinkle of parmesan.
  4. Season the mixture with nutmeg, salt, and black pepper.
Assembly and Baking
  1. Pour some marinara sauce into the bottom of a baking dish to prevent sticking.
  2. Stuff the cheese mixture into the pasta shells using a small spoon and place them in the baking dish.
  3. Cover the stuffed shells with more marinara sauce and sprinkle the remaining mozzarella cheese on top.
  4. Bake in a preheated oven at 375°F for about 25 minutes until bubbly and golden.
  5. For a golden crust, broil for 1 minute, but keep an eye on it to prevent burning.

Notes

Let the shells rest for 5 minutes after baking to help them hold their shape. For make-ahead options, assemble the shells the night before and bake them the next day.