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Spinach and Ricotta Stuffed Shells

Spinach ricotta stuffed shells baked in marinara with a velvety, creamy filling and golden mozzarella blanket. Giant stuffed pasta shells are assembled, covered in sauce, then baked until bubbling and browned for an Italian-American dinner.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Jumbo pasta shells
  • 22 jumbo pasta shells, cooked al dente Use 20–24 shells so the tray is evenly filled.
Ricotta filling
  • 15 oz ricotta cheese
  • 2 cup fresh baby spinach, finely chopped
  • 1.5 cup shredded mozzarella cheese, divided
  • 0.5 cup Parmesan cheese, grated
  • 1 large egg
  • 3 clove garlic, minced
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 1 salt and pepper to taste Measure by taste.
Marinara and topping
  • 3 cup marinara sauce
  • 1 fresh basil for garnish Optional but recommended for serving.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and spread 1 cup marinara on the bottom of a 9x13 baking dish.
  2. Cook the jumbo pasta shells al dente, then drain and set aside so they stay firm for stuffing.
Make the spinach ricotta filling
  1. Combine ricotta, chopped spinach, 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, nutmeg, salt, and pepper until well mixed.
Stuff and assemble
  1. Fill each cooked shell generously with the spinach ricotta mixture and arrange them in the baking dish in a snug layer.
  2. Pour the remaining marinara over the stuffed shells, then top with the remaining 1/2 cup mozzarella.
  3. Cover tightly with foil and bake at 375°F for 30 minutes, until the sauce is hot and the filling looks set at the edges.
  4. Remove the foil and bake at 375°F for 10 minutes, until the cheese is golden and the sauce is bubbling.
Finish and serve
  1. Garnish with fresh basil and serve hot.

Notes

Pro tip: chop the spinach finely so it disperses as green flecks throughout the ricotta. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered at 350°F until hot. Freezing is yes—freeze assembled (before the final uncovered bake) up to 2 months, then bake from frozen, adding extra time. For a lighter option, use part-skim ricotta and reduce mozzarella slightly while keeping the bake time the same.