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golden baked spinach ricotta stuffed shells topped with melted mozzarella and fresh parsley

Spinach Ricotta Stuffed Shells

Creamy spinach and ricotta stuffed pasta shells baked in marinara sauce for a comforting Italian-inspired dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 12 oz jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach chopped
  • 1 clove garlic minced
  • 1 egg beaten
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups marinara sauce
  • 1 tbsp olive oil

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
  2. Step 2: Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  3. Step 3: In a large bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, chopped spinach, minced garlic, beaten egg, dried basil, salt, and black pepper. Mix well.
  4. Step 4: Spoon the ricotta mixture into each cooked pasta shell, filling them generously.
  5. Step 5: Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
  6. Step 6: Arrange the stuffed shells in a single layer in the dish, seam side up.
  7. Step 7: Pour the remaining marinara sauce over the stuffed shells, covering them completely.
  8. Step 8: Sprinkle additional mozzarella and Parmesan cheese on top if desired.
  9. Step 9: Bake in the preheated oven for 30-40 minutes, or until the sauce is bubbling and the cheese is melted and golden.
  10. Step 10: Let cool for 5 minutes before serving.

Notes

For extra flavor, add a pinch of red pepper flakes to the ricotta mixture or use fresh basil instead of dried.