Ricotta & Spinach Stuffed Shells Recipe
This Ricotta & Spinach Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta cheese, fresh spinach, and Parmesan, all baked in a flavorful marinara sauce and topped with melted mozzarella cheese. Perfect as a comforting vegetarian main dish, it combines rich Italian flavors with a hearty, satisfying texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Stuffed Shells:
- 12–16 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach (chopped, or 1/2 cup frozen spinach, thawed and drained)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper (to taste)
For the Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese (for topping)
- Fresh basil (for garnish, optional)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until they are al dente. Drain the shells and set them aside to cool slightly.
- Prepare the Filling: In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Assemble the Shells: Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce evenly on the bottom of a baking dish. Fill each cooked pasta shell with the ricotta and spinach mixture, placing them open side up in the dish. Pour the remaining marinara sauce over the stuffed shells and sprinkle shredded mozzarella cheese on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After that, remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Serve: Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil if desired and serve the stuffed shells warm for a delicious and comforting meal.
Notes
- For a quicker option, use frozen spinach but be sure to thaw and drain excess water before mixing.
- Make sure not to overcook the pasta shells to avoid mushy texture when baked.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To freeze, assemble the shells in a baking dish but do not bake; cover tightly and freeze. When ready to eat, bake covered at 375°F for about 40 minutes.
- Feel free to add cooked ground meat or mushrooms to the filling for a non-vegetarian twist.
Keywords: ricotta stuffed shells, spinach pasta shells, baked pasta recipe, vegetarian Italian dish, cheesy stuffed shells
