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Easy Spinach and Ricotta Stuffed Shells

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Creamy, cheesy jumbo pasta shells stuffed with a spinach–ricotta filling, baked in marinara sauce, and topped with melty mozzarella for the ultimate comforting baked pasta dish.

Ingredients

  • 20–25 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 1/2 cups fresh or frozen spinach, thawed and drained
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried Italian herbs or oregano
  • 3 cups marinara or tomato sauce
  • Fresh basil, for garnish (optional)

Instructions

  1. Cook the jumbo pasta shells in salted boiling water until al dente. Drain, rinse under cold water, and lay out to prevent sticking.
  2. In a bowl, combine ricotta, spinach, Parmesan, garlic, egg, salt, pepper, and Italian herbs. Mix well.
  3. Fill each shell with 1–2 tablespoons of the ricotta mixture.
  4. Spread a layer of marinara sauce in a baking dish and arrange the stuffed shells on top.
  5. Pour the remaining marinara sauce over the shells and sprinkle with mozzarella.
  6. Cover with foil and bake at 375°F (190°C) for 25–30 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.
  7. Let rest for a few minutes, garnish with fresh basil, and serve.

Notes

  • Use part-skim cheeses for a lighter version.
  • Add sautéed mushrooms or ground turkey for a heartier dish.
  • Frozen spinach works perfectly—just squeeze out excess moisture.
  • Great for meal prep and freezes well before or after baking.

Nutrition

Find it online: https://cookedbymaya.com/easy-spinach-and-ricotta-stuffed-shells/