If you’re searching for a crowd-pleasing Italian dish that’s both comforting and impressive, these Spinach Ricotta Stuffed Shells are exactly what you need. I’ve perfected this recipe to create the perfect balance of creamy ricotta, nutrient-rich spinach, and al dente pasta shells, all wrapped in a flavorful marinara sauce. What I love most about this dish is how it combines restaurant-quality presentation with straightforward preparation, making it perfect for both family dinners and special occasions.
Ingredients
- 1 (12 oz) package jumbo pasta shells
- 2 (15 oz) containers ricotta cheese
- 2 cups fresh spinach, chopped and wilted (or 10 oz frozen spinach, thawed and drained)
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 oz marinara sauce
Instructions
- Preheat your oven to 350°F (175°C). Cook the jumbo shells according to package instructions until they’re just al dente. They’ll continue cooking in the oven, so don’t overcook them now.
- While the pasta cooks, mix ricotta, wilted spinach, 1 cup mozzarella, Parmesan, eggs, garlic, and seasonings in a large bowl until well combined.
- Spread 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Fill each shell with the ricotta mixture using a spoon or piping bag. I find a piping bag makes this process much quicker and cleaner.
- Arrange the stuffed shells in the baking dish, then cover with remaining marinara sauce and mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and slightly golden.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 10 minutes
Servings: 6-8 people
Recipe Notes
- Make sure to drain your spinach thoroughly to prevent excess water in the filling. If using frozen spinach, squeeze it in a clean kitchen towel to remove moisture.
- Cook a few extra shells in case some break during boiling. They can be delicate!
- The filling can be made a day ahead and stored in the refrigerator.
- For easier serving, let the dish rest for 10 minutes after baking.
- Leftovers can be stored in an airtight container for up to 4 days in the refrigerator.
- To freeze, prepare the dish but don’t bake it. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Spinach Ricotta Stuffed Shells
Crowd-pleasing Italian dish that's both comforting and impressive, with creamy ricotta, nutrient-rich spinach, and al dente pasta shells, all wrapped in a flavorful marinara sauce.
Ingredients
- 1 12 oz package jumbo pasta shells
- 2 15 oz containers ricotta cheese
- 2 cups fresh spinach chopped and wilted (or 10 oz frozen spinach, thawed and drained)
- 2 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 oz marinara sauce
Instructions
- Preheat your oven to 350°F (175°C). Cook the jumbo shells according to package instructions until they're just al dente. They'll continue cooking in the oven, so don't overcook them now.
- While the pasta cooks, mix ricotta, wilted spinach, 1 cup mozzarella, Parmesan, eggs, garlic, and seasonings in a large bowl until well combined.
- Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
- Fill each shell with the ricotta mixture using a spoon or piping bag. I find a piping bag makes this process much quicker and cleaner.
- Arrange the stuffed shells in the baking dish, then cover with remaining marinara sauce and mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and slightly golden.
