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Delicious spinach and ricotta stuffed shells served with marinara sauce.

Spinach and Ricotta Stuffed Shells

This classic dish features jumbo pasta shells generously filled with a creamy mixture of ricotta cheese and spinach, then baked in a savory tomato sauce until bubbly and golden. It's a comforting meal perfect for a family dinner.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 people
Calories 450 kcal

Equipment

  • large pot
  • colander
  • 9x13 inch baking dish
  • large bowl
  • spoon

Ingredients
  

Pasta

  • 1 box jumbo pasta shells about 12 oz

Filling

  • 24 oz ricotta cheese
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup Parmesan cheese, grated
  • 1 egg large
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Sauce

  • 24 oz marinara sauce
  • 1 1/2 cups mozzarella cheese, shredded

Instructions
 

Preparation

  • Cook pasta shells according to package directions until al dente, then drain and rinse with cold water to prevent sticking.
  • Preheat your oven to 375°F (190°C) and spread about 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.

Make the Filling

  • In a large bowl, combine ricotta cheese, squeezed dry spinach, Parmesan cheese, egg, garlic powder, salt, and pepper.

Assemble and Bake

  • Carefully stuff each cooked pasta shell with the ricotta mixture and arrange them in a single layer in the prepared baking dish.
  • Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
  • Sprinkle the shredded mozzarella cheese evenly over the top.
  • Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  • For a golden-brown top, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
  • Let the dish rest for 5-10 minutes before serving to allow the flavors to meld and the cheese to set slightly.

Notes

For extra flavor, you can add a pinch of nutmeg to the ricotta filling. If you don't have frozen spinach, you can use fresh spinach; just wilt it in a pan, squeeze out excess water, and chop before adding to the filling. This dish can be assembled ahead of time and refrigerated; add an extra 10-15 minutes to the baking time if baking from cold.