Go Back

Spinach and Ricotta Stuffed Shells

Creamy ricotta and spinach stuffed jumbo shells baked in marinara and topped with melted mozzarella. A comfort food favorite!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Stuffed Shells
  • 20-24 jumbo pasta shells
  • 2 cups ricotta cheese whole milk
  • 1 cup mozzarella cheese shredded, divided
  • 0.5 cup Parmesan cheese grated
  • 10 oz spinach frozen, thawed & drained
  • 1 egg large
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups marinara sauce
  • 0.5 cup fresh basil chopped, optional
  • 0.25 cup fresh parsley chopped, optional
  • 1 tbsp olive oil for greasing dish

Equipment

  • Mixing bowls
  • Baking dish
  • Large pot
  • Spoon or piping bag

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
  2. Cook jumbo shells in salted water until al dente. Drain and rinse with cold water.
  3. Squeeze excess water from thawed spinach using a clean towel or paper towel.
  4. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, pepper, spinach, basil, and parsley.
  5. Fill each shell with the ricotta mixture using a spoon or piping bag.
  6. Spread 1 cup marinara sauce in the baking dish. Arrange shells on top.
  7. Pour remaining marinara sauce over shells and top with remaining mozzarella.
  8. Bake 25–30 minutes until sauce bubbles and cheese melts. Let rest 5 minutes before serving.

Notes

For best results, squeeze spinach thoroughly and cook shells just until al dente. Whole milk ricotta makes the filling richer.