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Easy stuffed shells recipe with spinach and ricotta cheese baked in marinara sauce.

Spinach Ricotta Stuffed Shells

A cozy and filling dish featuring jumbo pasta shells stuffed with a creamy spinach and ricotta filling, baked until golden and bubbly.
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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: 520
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 20-24 pieces jumbo pasta shells Depending on your dish size.
  • 24 ounces marinara sauce Store bought or homemade.
Filling
  • 15 ounces ricotta cheese Whole milk tastes best, but use what you like.
  • 10 ounces spinach Fresh or frozen, well drained.
  • 8 ounces shredded mozzarella Plus extra for the top.
  • 1/2 cup grated Parmesan cheese
  • 1 piece egg Helps the filling set up.
  • 1 teaspoon garlic Powder or fresh.
  • to taste salt
  • to taste pepper
  • 1 teaspoon Italian seasoning Or dried basil and oregano.
  • a pinch red pepper flakes Optional.

Method
 

Preparation
  1. Boil the jumbo shells in salted water until just barely al dente. Drain and rinse with cool water.
  2. In a bowl, stir together ricotta, drained spinach, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
  3. Spread a layer of marinara sauce on the bottom of your baking dish.
Stuffing and Baking
  1. Spoon filling into each shell. Optionally, use a zip top bag to fill them for quicker and cleaner stuffing.
  2. Nestle the shells into the dish, spoon marinara over them, and top with mozzarella and Parmesan.
  3. Cover with foil and bake at 375°F for about 25 minutes, then uncover for 10 more minutes.
  4. Let it rest for 5 to 10 minutes before serving.

Notes

Do not overboil the shells. Drain spinach well to avoid watery filling. Season the filling adequately. Make ahead by assembling and refrigerating for up to a day.