Spinach Ricotta Stuffed Shells are a delicious and satisfying pasta dish perfect for a cozy dinner. Large pasta shells are filled with a creamy, flavorful mixture of ricotta cheese and spinach, then baked in marinara sauce until bubbly and golden. This vegetarian-friendly dish is packed with cheesy goodness, a hint of garlic, and a burst of Italian herbs, making it a comforting meal that feels indulgent yet light. It’s a great make-ahead dish, ideal for feeding a crowd or simply enjoying leftovers for lunch.
Ingredients:
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 2 cups marinara sauce (store-bought or homemade)
- Fresh basil or parsley for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little olive oil or cooking spray.
- Cook the pasta shells according to package instructions until al dente. Drain and set aside, making sure the shells don’t stick together.
- Prepare the filling: In a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Stir in the spinach (if using fresh, wilt it in a pan over medium heat first, then chop; if using frozen, make sure it is fully drained).
- Fill each cooked shell with the ricotta-spinach mixture, using a spoon or piping bag to make it easier.
- Spread 1 cup of marinara sauce over the bottom of the prepared baking dish. Arrange the stuffed shells on top of the sauce, placing them close together.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining 1/2 cup of mozzarella cheese.
- Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil or parsley if desired, and serve warm.
These stuffed shells pair beautifully with a side salad and garlic bread for a comforting, complete meal!
