Spinach and Ricotta Stuffed Shells are a delicious and comforting Italian-inspired dish that’s perfect for family dinners or special occasions. Jumbo pasta shells are generously filled with a creamy mixture of ricotta, mozzarella, and parmesan cheese, combined with fresh spinach and garlic, then baked to perfection in a bed of rich marinara sauce. Topped with more melty cheese, these stuffed shells are a satisfying meal that’s easy to prepare yet impressive enough to serve to guests. Garnish with fresh basil or parsley for a pop of color and flavor, and enjoy this hearty, cheesy dish that everyone will love.
Ingredients
- 12 jumbo pasta shells
- 1½ cups ricotta cheese
- ¼ teaspoon nutmeg (optional)
- 1 cup mozzarella cheese, shredded (plus extra for topping)
- ½ cup parmesan cheese, grated
- 1 large egg
- 1 cup of fresh spinach, roughly chopped (or use ½ cup of thawed and drained frozen spinach).
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Cook the Pasta:
- Preheat your oven to 375°F (190°C).
- Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil.
- Add the jumbo pasta shells and cook until al dente, according to the package instructions, usually about 9-10 minutes.
- Drain the pasta and rinse with cool water to stop the cooking process. Set aside.
- Prepare the Filling:
- In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated parmesan, chopped spinach, minced garlic, and the egg.
- Add the nutmeg, if using, and season with salt and pepper to taste. Mix until well combined.
- Stuff the Shells:
- Using a spoon, carefully fill each pasta shell with the ricotta and spinach mixture. Place each filled shell on a plate and set aside.
- Prepare the Baking Dish:
- Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish to create a base for the stuffed shells.
- Arrange the Shells:
- Place the stuffed shells in the baking dish on top of the marinara sauce, open side up. Arrange them close together so they fit snugly in the dish.
- Top with Sauce and Cheese:
- Pour the remaining 1 cup of marinara sauce over the top of the stuffed shells, making sure each shell has some sauce on it.
- Sprinkle extra mozzarella cheese over the top of the sauce for an extra cheesy finish.
- Bake:
- Tightly cover the baking dish with foil and place it in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove the stuffed shells from the oven and let them cool for a few minutes.
- Garnish with freshly chopped basil or parsley before serving.
Conclusion
Easy Spinach & Ricotta Stuffed Shells are a classic, comforting dish that combines the creamy richness of cheese with the fresh flavor of spinach, all nestled in tender pasta shells and topped with tangy marinara sauce. This dish is perfect for a cozy family dinner or a special occasion, offering a hearty and satisfying meal that’s sure to please everyone at the table. Serve it with a side salad and some garlic bread for a complete Italian feast that’s both simple and delicious.
Easy Spinach & Ricotta Stuffed Shells: A Comforting Italian Classic
Tender jumbo pasta shells stuffed with a creamymixture of ricotta, mozzarella, and spinach, baked in marinara sauce and toppedwith melted cheese. A comforting and delicious Italian-inspired dish.
Ingredients
- 12 jumbo pasta shells
- 1½ cups ricotta cheese
- ¼ teaspoon nutmeg optional
- 1 cup mozzarella cheese shredded (plus extra for topping)
- ½ cup parmesan cheese grated
- 1 large egg
- 1 cup of fresh spinach roughly chopped (or use ½ cup of thawed and drained frozen spinach).
- 2 cloves garlic minced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the Pasta: Preheat your oven to 375°F (190°C). Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the jumbo pasta shells and cook until al dente, according to the package instructions, usually about 9-10 minutes. Drain the pasta and rinse with cool water to stop the cooking process. Set aside.
- Prepare the Filling: In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated parmesan, chopped spinach, minced garlic, and the egg. Add the nutmeg, if using, and season with salt and pepper to taste. Mix until well combined.
- Stuff the Shells: Using a spoon, carefully fill each pasta shell with the ricotta and spinach mixture. Place each filled shell on a plate and set aside.
- Prepare the Baking Dish: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish to create a base for the stuffed shells.
- Arrange the Shells: Place the stuffed shells in the baking dish on top of the marinara sauce, open side up. Arrange them close together so they fit snugly in the dish.
- Top with Sauce and Cheese: Pour the remaining 1 cup of marinara sauce over the top of the stuffed shells, making sure each shell has some sauce on it. Sprinkle extra mozzarella cheese over the top of the sauce for an extra cheesy finish.
- Bake: Tightly cover the baking dish with foil and place it in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Remove the stuffed shells from the oven and let them cool for a few minutes. Garnish with freshly chopped basil or parsley before serving.