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Spinach and Ricotta Stuffed Shells Recipe

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Ingredients
  

For the Filling:

  • 1 box of jumbo pasta shells about 20-25 shells
  • 2 cups ricotta cheese
  • 2 cups fresh spinach finely chopped (or frozen, thawed, and squeezed dry)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste

For the Sauce:

  • 3 cups marinara sauce store-bought or homemade—whatever works for you!
  • ½ teaspoon red pepper flakes optional for a little kick

For Topping:

  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh basil for garnish optional but highly recommended

Instructions
 

Cook the Pasta Shells: Start by cooking your jumbo pasta shells according to the package instructions. Make sure to cook them al dente since they’ll finish cooking in the oven. Once done, drain and rinse them with cold water to stop the cooking process. Set them aside.

    Make the Filling: In a large mixing bowl, combine the ricotta cheese, chopped spinach, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix everything until well combined. If you’re using frozen spinach, be sure to squeeze out all the excess water—nobody wants soggy shells!

      Assemble the Shells: Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish. Take a cooked shell, fill it with a generous spoonful of the ricotta mixture, and place it seam-side up in the dish. Repeat until all the shells are filled and snugly arranged in the dish.

        Add the Sauce: Pour the remaining marinara sauce over the stuffed shells, making sure to cover them evenly. Sprinkle the extra mozzarella and Parmesan cheese over the top.

          Bake: Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

            Serve and Enjoy: Once baked, let the dish cool for a few minutes before serving. Garnish with fresh basil if you like, and serve with a side salad or garlic bread for a complete meal.