Description
Spinach & Ricotta Stuffed Shells
Transport yourself to Italy with these Spinach & Ricotta Stuffed Shells! This comforting dish features tender jumbo pasta shells stuffed with a rich blend of creamy ricotta, mozzarella, parmesan, and spinach, all baked to perfection in marinara sauce. It’s a perfect recipe for a family meal that’s easy to prepare yet impressive enough for special occasions. Whether you’re making it for your loved ones or as a make-ahead meal, these stuffed shells are sure to be a favorite!
12 jumbo pasta shells
1 ½ cups ricotta cheese
1 cup mozzarella cheese, shredded
½ cup parmesan cheese, grated
1 large egg
1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed)
2 cloves garlic, minced
2 cups marinara sauce
1 tbsp olive oil
Salt and pepper to taste
Fresh basil or parsley for garnish
Directions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells until al dente, drain.
3. Sauté garlic in olive oil, add spinach until wilted.
4. Mix cheeses, egg, and spinach mixture.
5. Stuff shells, place in baking dish with marinara, top with mozzarella.
6. Cover and bake for 25 mins, uncover and bake for 10 mins more.
Prep Time: 20 mins
Kcal: 465 per serving
Step-by-Step Guide
1. Prep & Cook Pasta: Bring a large pot of salted water to a boil. Cook 12 jumbo shells for 9-10 minutes until just al dente (they will soften more while baking). Drain carefully and lay them on a baking sheet to cool and prevent sticking.
2. Prepare Filling: Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 cup chopped fresh spinach (or squeezed-dry thawed frozen spinach) and cook until wilted. Let this mixture cool slightly. In a large bowl, combine 1 ½ cups ricotta, ½ cup shredded mozzarella, ½ cup grated parmesan, 1 large egg, the cooled spinach mixture, and salt & pepper. Mix until fully incorporated.
3. Assemble: Spread 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish. Using a spoon or piping bag, generously fill each cooked shell with the ricotta-spinach mixture. Place each stuffed shell seam-side up in the dish. Pour the remaining 1 cup of sauce over the shells, then sprinkle the remaining ½ cup of mozzarella on top.
4. Bake: Cover the dish tightly with aluminum foil. Bake in a preheated 375°F (190°C) oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
5. Serve: Let the baked shells rest for 5-10 minutes before serving. This allows the filling to set. Garnish with fresh basil or parsley.
Serving Suggestions
These stuffed shells are a hearty main course. For a complete Italian feast, serve them with a crisp green salad dressed with a light vinaigrette and a side of garlic bread. They also pair wonderfully with roasted vegetables like asparagus or broccoli. For a lighter meal, a simple side of sautéed zucchini is perfect.
How-to Summary
Cook jumbo pasta shells until al dente. Sauté garlic and spinach. Mix with ricotta, mozzarella, parmesan, and egg to create the filling. Stuff the shells and place them in a baking dish layered with marinara sauce. Top with more cheese, cover, and bake at 375°F for 25 minutes. Uncover and bake for 10 more minutes until golden and bubbly. Garnish and serve.
Frequently Asked Questions
Can I make stuffed shells ahead of time? Absolutely. Assemble the dish completely, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the covered baking time when cooking from cold.
Can I freeze stuffed shells? Yes, they freeze beautifully. Assemble the unbaked dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
What can I substitute for ricotta? Full-fat cottage cheese (pulsed in a food processor for smoothness) or a good-quality whole-milk mascarpone are excellent substitutes.
How do I prevent the shells from tearing? Avoid overcooking the pasta initially. Draining and cooling them on a sheet pan instead of in a colander also helps prevent them from sticking and tearing.
Is fresh or frozen spinach better? Both work well. If using frozen spinach, ensure it is thoroughly thawed and squeezed completely dry to avoid a watery filling.
Common Mistakes to Avoid
- Overcooking the pasta initially: Shells should be al dente, as they will continue to cook in the oven.
- Not draining spinach well: Excess moisture from frozen spinach will make the filling runny.
- Skipping the egg: The egg acts as a binder, preventing the cheese filling from becoming too loose.
- Overfilling the baking dish: Leave a little space between shells so heat can circulate for even cooking.
- Serving immediately: Letting the dish rest for 5-10 minutes after baking allows it to set for cleaner serving.
Conclusion
Spinach & Ricotta Stuffed Shells are the epitome of comforting, crowd-pleasing Italian cuisine. This recipe balances creamy, flavorful filling with a rich marinara sauce for a dish that feels both indulgent and wholesome. Perfect for weeknight dinners, potlucks, or entertaining, its make-ahead flexibility is a major bonus. Mastering this classic will give you a reliable, impressive recipe to return to time and again. Buon appetito!