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Spinach Ricotta Stuffed Shells

Delight in these creamy Spinach Ricotta Stuffed Shells, filled with a rich blend of spinach and ricotta cheese, topped with marinara sauce for a comforting family meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the stuffed shells
  • 12 pieces jumbo pasta shells Use large shells for optimal stuffing.
  • 1 cup ricotta cheese
  • 1 cup fresh or frozen spinach, thawed and chopped Use thawed frozen spinach for convenience.
  • 1 cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated Reserve half for topping.
  • 2 cups marinara sauce Preferably homemade or your choice of brand.
  • 2 cloves garlic, minced
  • Salt and pepper, to taste Adjust according to preference.
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) so it’s nice and toasty for your stuffed shells.
  2. In a large pot of salted water, cook the jumbo shells according to package instructions until al dente. Drain the shells and set them aside to cool.
  3. In a mixing bowl, combine the ricotta cheese, chopped spinach, mozzarella cheese, half of the Parmesan cheese, minced garlic, salt, and pepper. Stir until everything is well combined.
Assembly
  1. Carefully fill each shell with the ricotta-spinach mixture. It’s okay if they overflow slightly; that just means more cheesy goodness!
  2. Spread about 1 cup of marinara sauce on the bottom of a baking dish. Place the filled shells on top, then pour the remaining marinara sauce over the shells.
  3. Sprinkle the remaining Parmesan cheese on top for that perfect golden crust.
Baking
  1. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  2. Let the dish sit for a few minutes before serving. Pair it with a simple side salad for a complete meal.

Notes

You can substitute ricotta with cottage cheese and use kale instead of spinach. Prep the shells in advance and store them in the fridge for up to 24 hours before baking.