Spinach and Ricotta Stuffed Shells (Print)

Jumbo shells stuffed with creamy ricotta and spinach, topped with marinara and cheese for a cozy Italian meal.

# What You'll Need:

01 - 12–15 jumbo pasta shells (about 1/2 a box)
02 - 2 cups ricotta cheese
03 - 1 cup shredded mozzarella cheese, divided
04 - 1/2 cup grated Parmesan cheese
05 - 1 large egg
06 - 2 cups fresh spinach, roughly chopped or 1 cup frozen spinach, thawed and drained
07 - 2 cloves garlic, minced
08 - 2 cups marinara sauce
09 - 1 tablespoon olive oil
10 - 1 teaspoon Italian seasoning
11 - Salt and freshly ground black pepper, to taste
12 - Fresh basil leaves for garnish (optional)

# How to Make It:

01 - Cook the jumbo pasta shells in salted water according to the package instructions until al dente (around 8–10 minutes). Drain the shells and set them aside to cool slightly.
02 - In a large mixing bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and egg. Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2–3 minutes. Combine the spinach mixture with the ricotta mixture. Season with Italian seasoning, salt, and pepper. Mix well.
03 - Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish. Fill each cooked shell with about 2 tablespoons of the ricotta-spinach filling. Arrange the stuffed shells in a single layer, open side up, in the baking dish. Spoon the remaining marinara sauce evenly over the top.
04 - Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. Let the dish rest for a few minutes before serving to allow the flavors to meld together.

# Additional Notes:

01 - Full-fat ricotta cheese yields the creamiest filling, but part-skim can be used for a lighter option.
02 - Do not overstuff the shells to prevent the filling from spilling over.
03 - Customize the filling with sautéed mushrooms, sun-dried tomatoes, or chopped herbs for variety.
04 - These stuffed shells can be prepared ahead and frozen before baking. Thaw and bake when ready to serve.