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Spinach Ricotta Stuffed Shells

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Spinach ricotta stuffed shells are a classic, comforting baked pasta dish filled with creamy ricotta, spinach, and Italian herbs, all tucked into jumbo shells and baked with marinara and cheese. This easy, meatless meal is family-friendly, freezer-friendly, and perfect for make-ahead dinners.

Ingredients

  • 20–24 jumbo pasta shells
  • 15 oz ricotta cheese
  • 1½ cups fresh spinach (or 10 oz frozen, thawed and squeezed dry)
  • 1½ cups shredded mozzarella cheese (divided)
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste
  • 2 cups marinara sauce
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Boil a large pot of salted water and cook pasta shells until al dente. Drain and set aside.
  2. In a large bowl, mix ricotta, spinach, 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined.
  3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish.
  4. Fill each pasta shell with about 1–2 tablespoons of the ricotta-spinach mixture and place in the dish.
  5. Top with remaining marinara sauce and sprinkle with the reserved ½ cup mozzarella and extra Parmesan if desired.
  6. Cover with foil and bake for 25 minutes. Uncover and bake another 10–15 minutes, until cheese is bubbly and slightly golden.
  7. Let rest for a few minutes before garnishing with fresh herbs and serving.

Notes

  • Use cottage cheese instead of ricotta for a lighter texture.
  • Add cooked ground meat or sausage to the filling for a heartier dish.
  • Freeze assembled (unbaked) shells for a make-ahead freezer meal.
  • Mix in a bit of pesto or Alfredo sauce with the marinara for extra flavor.
  • Handle pasta gently and don’t overcook to prevent tearing while stuffing.

Nutrition

Find it online: http://recipesbyliza.com/spinach-ricotta-stuffed-shells/