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Spinach and Ricotta Stuffed Shells Recipe

Spinach and Ricotta Stuffed Shells Recipe
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4.9 from 23 reviews

Spinach-and-ricotta-stuffed shells deliver everything you love about comfort food — rich flavors, creamy textures, and the satisfaction of a homemade meal.

Ingredients

Jumbo Pasta Shells:

12–15 shells

Ricotta Cheese:

2 cups

Mozzarella Cheese (shredded):

1 cup (divided)

Parmesan Cheese (grated):

1/2 cup

Egg:

1

Fresh Spinach:

2 cups (roughly chopped) or 1 cup frozen spinach (thawed and drained)

Garlic:

2 cloves (minced)

Marinara Sauce:

2 cups

Olive Oil:

1 tablespoon

Italian Seasoning:

1 teaspoon

Salt and Pepper:

to taste

Basil Leaves:

for garnish (optional)

Instructions

  1. Cook the pasta shells: Boil jumbo pasta shells until al dente, about 8–10 minutes. Drain and set aside.
  2. Make the filling: Combine ricotta, 1/2 cup mozzarella, Parmesan, and egg. Sauté garlic and spinach, mix with cheese mixture, season.
  3. Stuff the shells: Preheat oven. Spread marinara in a baking dish. Fill shells with mixture, arrange in dish, top with sauce, bake covered, then uncovered.
  4. Let rest before serving.

Notes

  • Choose the Right Ricotta: Full-fat ricotta yields the creamiest filling, but you can use part-skim for a lighter option.
  • Avoid Overstuffing: Use just enough filling to comfortably fill each shell without it spilling over.
  • Customize the Filling: Add sautéed mushrooms, sun-dried tomatoes, or chopped herbs for a unique twist.
  • Meal Prep Friendly: These stuffed shells can be made ahead of time and frozen before baking. Simply thaw and bake when ready to serve.

Nutrition

Find it online: https://lauracooks.com/spinach-and-ricotta-stuffed-shells-recipe/