Classic Stuffed Shells with Ricotta and Spinach
These classic stuffed shells are filled with creamy ricotta cheese and spinach, topped with savory marinara sauce and melted mozzarella. It’s a comforting, oven-baked Italian dish that's perfect for weeknight dinners, meal prep, or serving a crowd. Easy to make, freezer-friendly, and always a hit at the dinner table.
Ingredients
- 20 –24 jumbo pasta shells
- 2 cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese plus more for topping
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 1/2 cups cooked and drained spinach fresh or frozen
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder optional
- 1 tablespoon chopped fresh parsley or basil optional
- 3 cups marinara sauce store-bought or homemade
- Olive oil for drizzling, optional
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Shells:
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 8–9 minutes. Drain and rinse with cold water. Lay them out in a single layer or toss with a little olive oil to prevent sticking.
- Make the Filling:
- In a large bowl, combine ricotta cheese, 1/2 cup mozzarella, Parmesan, egg, spinach, salt, pepper, garlic powder, and chopped herbs if using. Mix until smooth and well combined.
- Fill the Shells:
- Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Carefully fill each pasta shell with 1–2 tablespoons of the ricotta mixture and place them in the dish, open side up.
- Top and Bake:
- Pour the remaining marinara sauce evenly over the filled shells. Sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 5–10 minutes until the cheese is melted and bubbly.
- Serve:
- Let the dish rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired.