Description
Easy Spinach and Ricotta Stuffed Shells are a comforting and simple Italian dish featuring jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked to perfection with a rich marinara sauce and melted cheese topping. Ready in under an hour, this family-friendly recipe offers a perfect blend of fresh flavors and wholesome ingredients, suitable for weeknight dinners or special occasions.
Ingredients
Scale
Pasta
- 12 oz jumbo pasta shells
Cheese and Dairy
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (divided)
- 1 large egg
Vegetables and Aromatics
- 5 cups fresh spinach, roughly chopped
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
Sauces and Seasonings
- 3 cups marinara sauce
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil (for sautéing)
Instructions
- Cook the pasta shells: Boil jumbo pasta shells in salted water until al dente, then drain carefully and set aside to cool slightly so they are easy to handle for stuffing.
- Prepare the spinach filling: Sauté finely chopped garlic and onion in olive oil over medium heat until fragrant. Add fresh spinach and cook until wilted. Let mixture cool slightly before transferring to a large bowl. Mix in ricotta cheese, egg, half of the Parmesan cheese, Italian seasoning, salt, and pepper until well combined.
- Stuff the shells: Gently spoon the ricotta and spinach mixture into each cooked shell, filling but not overflowing. Arrange stuffed shells tightly in a baking dish spread with a layer of marinara sauce.
- Add sauce and cheese: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle shredded mozzarella and the remaining Parmesan cheese on top to form a golden, bubbly crust when baked.
- Bake until bubbly: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and slightly browned.
Notes
- Do not overcook the pasta shells; cook until just al dente to avoid mushiness after baking.
- Drain the cooked spinach thoroughly to remove excess moisture to prevent a watery filling.
- Use fresh herbs like basil or parsley as a garnish after baking for added color and brightness.
- Cover the dish with foil while baking to ensure even cooking and prevent cheese from burning.
- Allow the baked shells to rest for 5 minutes before serving to help flavors meld and make serving easier.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 70 mg