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Easy Spinach and Ricotta Stuffed Shells

A creamy and savory dish of pasta shells filled with ricotta and spinach, baked in marinara sauce, perfect for weeknight dinners or family gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup ricotta cheese
  • 1 cup cooked and chopped spinach
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • to taste Salt and pepper
  • to taste Italian seasoning (optional)
Pasta and Sauce
  • 12 large pasta shells
  • 1 jar marinara sauce

Method
 

Preparation
  1. Begin by boiling a large pot of salted water. Once boiling, add the large pasta shells and cook according to the package instructions until al dente. Drain and set aside.
  2. In a mixing bowl, combine the ricotta cheese, cooked spinach, shredded mozzarella, grated Parmesan, salt, pepper, and egg. Mix until everything is well incorporated and creamy.
Assembly and Baking
  1. Gently fill each cooked pasta shell with the ricotta-spinach mixture, being generous!
  2. Spread half of the marinara sauce on the bottom of a baking dish. Place the stuffed shells open-side up in the dish and cover with the remaining marinara sauce.
  3. Preheat your oven to 375°F (190°C) and bake the dish, uncovered, for about 20 minutes or until bubbly and heated through.
Serving
  1. Let cool for a few minutes, top with fresh herbs if desired, and enjoy your Easy Spinach and Ricotta Stuffed Shells!

Notes

For a twist, you can substitute the spinach with other greens like kale or Swiss chard. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven for best texture.