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Easy Spinach and Ricotta Stuffed Shells

A comforting dish of pasta shells filled with creamy ricotta and spinach, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauces
  • 12 pieces jumbo pasta shells
  • 2 cups marinara sauce
Cheese Filling
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese Plus extra for topping
  • 1/4 cup grated Parmesan cheese
Vegetables
  • 2 cups fresh spinach, chopped
Binding Ingredients
  • 1 piece egg
Optional Ingredients
  • 1 tablespoon olive oil Optional for greasing or drizzling

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
  2. In a large mixing bowl, combine the ricotta cheese, chopped spinach, mozzarella, Parmesan, and egg. Season with salt and pepper, then mix well until all ingredients are combined into a creamy filling.
Assembly
  1. Preheat your oven to 375°F (190°C). Generously fill each pasta shell with the ricotta filling using a spoon.
  2. Pour a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells on top, then pour the remaining marinara sauce over them. Feel free to sprinkle extra cheese on top for that cheesy goodness!
Baking
  1. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and slightly golden.
Serving
  1. Let the dish sit for a few minutes before serving. Enjoy your delicious, homemade Easy Spinach and Ricotta Stuffed Shells with your favorite side!

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container for up to 3 months. Reheat at 350°F (175°C) until heated through, about 20 minutes.