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Spinach and Ricotta Stuffed Shells

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Heartwarming spinach and ricotta stuffed shells baked in marinara sauce for a comforting family meal.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 1 tbsp olive oil
  • 3 cups marinara sauce (store-bought or homemade)
  • 2 cloves garlic, minced
  • 2 cups fresh spinach (or 1 cup frozen spinach, thawed and squeezed dry)
  • 15 oz ricotta cheese
  • 1 cup shredded mozzarella, plus more for topping
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 tsp salt
  • 1/2 tsp black pepper, plus more to finish
  • 1/2 tsp Italian seasoning (optional)
  • Pinch red pepper flakes (optional)
  • Fresh basil leaves, for serving

Instructions

  1. Preheat the oven to 375°F.
  2. Cook the jumbo shells in salted boiling water for 8-10 minutes until al dente.
  3. Sauté garlic in olive oil, then add spinach and cook until wilted.
  4. Mix ricotta, mozzarella, Parmesan, egg, salt, pepper, and spinach in a bowl.
  5. Assemble the dish with marinara sauce and filled shells in a baking dish.
  6. Top with remaining marinara and additional mozzarella.
  7. Bake covered with foil for 20 minutes, then uncover and bake for 10 more minutes.
  8. Serve with fresh basil and black pepper.

Notes

Make ahead by assembling in advance and storing in the fridge for up to 24 hours.

Nutrition

Find it online: https://www.spiritsdrink.com/spinach-ricotta-stuffed-shells-recipe/