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Spinach and Ricotta Stuffed Shells Recipe

Spinach and Ricotta Stuffed Shells Recipe
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★★★★★

5.2 from 6 reviews

This Spinach and Ricotta Stuffed Shells recipe is a comforting Italian-American classic featuring tender jumbo pasta shells filled with a creamy blend of ricotta, mozzarella, Parmesan cheese, and fresh spinach, all baked in a rich marinara sauce. Perfect for a family dinner or special occasion, it’s a delicious way to enjoy a hearty, vegetarian meal that’s full of flavor and texture.

Ingredients

Scale

Pasta

  • 12–15 jumbo pasta shells (about 1/2 a box)

Filling

  • 2 cups ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper to taste

Sauce and Topping

  • 2 cups marinara sauce
  • 1/2 cup shredded mozzarella cheese (for topping)
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Cook the pasta shells: Begin by cooking the jumbo pasta shells according to the package instructions. Boil them in salted water until they are al dente, typically around 8–10 minutes. Drain the shells and set them aside to cool slightly while you prepare the filling.
  2. Prepare the filling: In a large mixing bowl, combine the ricotta cheese, 1/2 cup of shredded mozzarella, grated Parmesan, and the egg. Mix until well incorporated to create a smooth cheese mixture. Heat olive oil in a skillet over medium heat, add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped spinach and sauté until wilted, about 2–3 minutes. Stir the cooked spinach into the cheese mixture. Season the filling with Italian seasoning, salt, and freshly ground black pepper to taste. Mix well.
  3. Stuff the shells: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Carefully fill each cooled pasta shell with the spinach and cheese mixture and place them seam side up in the dish.
  4. Bake: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup shredded mozzarella cheese over the top. Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
  5. Garnish and serve: Remove the stuffed shells from the oven and let them cool for a few minutes. Garnish with fresh basil leaves if desired. Serve warm and enjoy!

Notes

  • Use fresh spinach for the best flavor; if using frozen, ensure it is well-thawed and thoroughly drained to prevent excess moisture in the filling.
  • Do not overcook the pasta shells during boiling; al dente will help them hold their shape when stuffed.
  • You can substitute the egg with a flax egg to make the recipe vegan, but the texture might vary.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • For added flavor, mix some fresh herbs like parsley or oregano into the filling.

Nutrition

Keywords: Stuffed shells, spinach stuffed pasta, ricotta stuffed shells, vegetarian Italian recipe, baked pasta shells, comfort food pasta

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