Spinach and Ricotta Stuffed Shells
This Spinach and Ricotta Stuffed Shells recipe is SO comforting! Creamy ricotta and fresh spinach fill jumbo shells baked with marinara and melted mozzarella for a family favorite.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Baking dish (9x13 inches recommended)
- Measuring cups and spoons
- Spatula or spoon
- Cheese grater
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach chopped
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 20 jumbo pasta shells and cook according to package instructions until al dente, about 10 minutes. Drain and rinse with cold water. Set aside to cool.
- In a mixing bowl, combine 2 cups ricotta cheese, 2 cups finely chopped fresh spinach, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 egg. Season with salt and pepper to taste. Stir until smooth and well incorporated.
- Carefully fill each cooked pasta shell with the ricotta and spinach mixture using a spoon or piping bag, ensuring each shell is generously filled without tearing.
- Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce evenly on the bottom of a baking dish. Arrange stuffed shells in a single layer over the sauce. Pour remaining 1 cup marinara sauce over the shells, then sprinkle 1 cup shredded mozzarella on top.
- Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden. Let cool slightly before garnishing with fresh basil leaves.
Notes
- Do not overcook pasta shells to prevent them from falling apart during baking.
- Drain spinach thoroughly to avoid soggy filling.
- You can prepare and stuff shells up to 24 hours ahead; refrigerate covered until baking.
- Leftovers store well for 3 days in fridge or up to 2 months frozen.
- Substitute frozen spinach after thawing and squeezing out excess water if needed.