Easy Spinach and Ricotta Stuffed Shells – A Cozy, Cheesy Family Favorite
Tender pasta shells filled with creamy ricotta and spinach, topped with marinara and gooey mozzarella. A comforting, family-friendly baked pasta dish.
Ingredients
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20–24 jumbo pasta shells
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1 tbsp olive oil
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2 cloves garlic, minced
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1 small onion, finely chopped
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5 oz fresh spinach (or 10 oz frozen, thawed and drained)
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15 oz whole milk ricotta cheese
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1 large egg
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1/2 cup grated Parmesan cheese
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1/4 tsp ground nutmeg
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1 tsp Italian seasoning
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Salt and pepper, to taste
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2 cups marinara sauce
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1 1/2 cups shredded mozzarella cheese
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Chopped parsley or basil (optional, for garnish)
Instructions
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Preheat oven to 375°F (190°C).
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Cook jumbo shells until al dente. Drain and cool.
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Sauté onion and garlic in olive oil until translucent. Add spinach and cook until wilted. Let cool.
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In a bowl, mix ricotta, egg, Parmesan, nutmeg, seasoning, salt, pepper, and spinach mixture.
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Spread 1 cup marinara in a 9×13-inch dish.
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Stuff each shell with ricotta filling and arrange in dish.
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Top with remaining marinara and sprinkle with mozzarella.
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Cover with foil and bake for 25 minutes. Uncover and bake 10–15 more minutes until bubbly.
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Rest 5 minutes before serving. Garnish with herbs if desired.
Notes
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To freeze, assemble but don’t bake. Wrap tightly and freeze for up to 3 months.
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Add meat to the sauce for a protein boost.
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Use a piping bag for easier shell stuffing.