Spinach and Ricotta Stuffed Shells
A cozy pasta dish filled with creamy ricotta, spinach, and topped with gooey mozzarella, perfect for weeknight dinners.
Ingredients
Pasta and Filling Ingredients
- 12 pieces jumbo pasta shells Look for sturdy shells that won’t tear easily.
- 15 oz whole milk ricotta Drain if extra watery.
- 2 cups shredded mozzarella Buy a block and shred it for better melt.
- 1/2 cup freshly grated Parmesan Adds a nutty, salty kick.
- 10 oz frozen chopped spinach Thaw and squeeze out every drop of water.
- 1 large egg Helps bind the filling.
- 2 cups marinara sauce Use a sauce you love, homemade or good jarred.
- 2 cloves minced garlic Fresh gives the best aroma.
- 1 teaspoon Italian seasoning Simple seasoning for flavor.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil For the baking dish and to keep the shells from sticking.
Instructions
Preparation
- Boil the jumbo pasta shells in salted water until just al dente. Drain and toss with a bit of olive oil.
- Preheat the oven to 375°F (190°C). Spread a generous layer of marinara sauce on the bottom of a 9×13 baking dish.
- In a bowl, combine ricotta, half of the mozzarella, Parmesan, well-drained spinach, egg, garlic, Italian seasoning, salt, and pepper. Mix until creamy and uniform.
- Spoon or pipe the filling into each pasta shell. Place the filled shells in the sauced dish, nestled close but not squished.
- Top with the rest of the marinara and sprinkle with the remaining mozzarella and a little extra Parmesan if desired.
- Bake uncovered for 25 to 30 minutes until the sauce bubbles and the cheese is golden.
- Let it rest for 5 minutes before serving. Garnish with fresh basil or parsley if available.
Notes
You can assemble the dish in the morning and refrigerate, baking straight from the fridge, adding about 5 extra minutes. This dish also freezes well before baking.