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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.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 6 -8

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.