There’s something incredibly comforting about a pan of perfectly baked Spinach and Ricotta Stuffed Shells. This Italian-inspired dish combines tender pasta shells with a creamy, herb-infused filling that’s both satisfying and delicious. I’ve found this recipe to be a reliable crowd-pleaser, whether you’re serving it for a family dinner or bringing it to a potluck.
Ingredients
- 1 (12 oz) package jumbo pasta shells
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed and well-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) and bring a large pot of salted water to boil.
- Cook the jumbo shells according to package directions, but reduce cooking time by 1 minute to keep them slightly firm. Drain and set aside to cool.
- While the pasta cooks, squeeze all excess moisture from the thawed spinach. This step is crucial for preventing a watery filling.
- In a large mixing bowl, combine ricotta, drained spinach, 1 cup mozzarella, Parmesan, eggs, garlic, basil, oregano, salt, and pepper. Mix 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-spinach mixture. I find using a small spoon or piping bag makes this process easier.
- Arrange the stuffed shells in the prepared baking dish.
- Pour the remaining marinara sauce over the shells and sprinkle with remaining 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 lightly golden.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6-8 portions
Recipe Notes
- Cook a few extra shells in case some break during boiling.
- For best results, let the dish rest for 5-10 minutes before serving.
- Make ahead: Assemble the dish up to 24 hours in advance and refrigerate. Add an extra 10-15 minutes to the baking time if cooking from cold.
- To freeze: Prepare through assembly, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- For a lighter version, use part-skim ricotta and mozzarella.
- Fresh spinach can be substituted for frozen – just cook and drain well before using.
Spinach and Ricotta Stuffed Shells
A comforting Italian-inspired dish combining tender pasta shells with a creamy, herb-infused filling.
Ingredients
- 1 12 oz package jumbo pasta shells
- 15 oz ricotta cheese
- 10 oz frozen spinach thawed and well-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) and bring a large pot of salted water to boil.
- Cook the jumbo shells according to package directions, but reduce cooking time by 1 minute to keep them slightly firm. Drain and set aside to cool.
- While the pasta cooks, squeeze all excess moisture from the thawed spinach.
- In a large mixing bowl, combine ricotta, drained spinach, 1 cup mozzarella, Parmesan, eggs, garlic, basil, oregano, salt, and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
- Fill each shell with the ricotta-spinach mixture.
- Arrange the stuffed shells in the prepared baking dish.
- Pour the remaining marinara sauce over the shells and sprinkle with remaining 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 lightly golden.