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Easy Spinach and Ricotta Stuffed Shells

Comforting jumbo pasta shells filled with a creamy spinach and ricotta mixture, enveloped in savory marinara and topped with melted cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 pieces jumbo pasta shells Cook according to package instructions
  • 2 cups marinara sauce For layering and topping
Filling
  • 1 cup ricotta cheese Creamy cheese for filling
  • 1 cup fresh or frozen spinach If frozen, thaw and drain well
  • 1 cup mozzarella cheese, shredded Plus extra for topping
  • 1/3 cup parmesan cheese, grated Adds flavor to the filling
  • 1 piece egg Helps bind the filling
  • 1 teaspoon salt For seasoning
  • 1/2 teaspoon black pepper For seasoning

Method
 

Preparation
  1. Begin by cooking jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  2. In a large bowl, combine ricotta cheese, spinach, mozzarella cheese, parmesan cheese, egg, salt, and pepper. Mix until well-blended and creamy.
Assembly and Baking
  1. Take a tablespoon of filling and stuff each cooked shell, ensuring they’re generously filled.
  2. Spread a layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells seam side up in the dish. Cover with more marinara sauce and sprinkle with remaining mozzarella cheese.
  3. Preheat your oven to 350°F (175°C) and bake for 25 minutes until the cheese is melted and bubbly.
  4. Let cool for a couple of minutes before serving. Enjoy your Easy Spinach and Ricotta Stuffed Shells warm!

Notes

For a vegetarian twist, consider adding sautéed mushrooms or diced bell peppers. Handle the pasta shells gently to avoid tearing. Store leftovers in an airtight container for up to 3 days or freeze before baking for up to 2-3 months.