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Creamy Spinach and Ricotta Stuffed Shells Recipe

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4.2 from 47 reviews

  • Author: Jane
  • Total Time: 1 hour
  • Yield: 4–6 servings
  • Diet: Vegetarian

Description

Creamy Spinach and Ricotta Stuffed Shells are a classic comfort food featuring tender jumbo pasta shells filled with a rich mixture of ricotta cheese, fresh spinach, and aromatic seasonings. Baked in a savory marinara sauce and topped with melted mozzarella and Parmesan cheese, this hearty Italian-American dish is perfect for family dinners, special occasions, or make-ahead meals that delight both kids and adults.

Ingredients

Pasta and Sauce

  • 20 jumbo pasta shells
  • 3 cups marinara sauce

Filling

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 4 cups fresh spinach, chopped
  • 15 oz ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)

Garnish (Optional)

  • Fresh basil or parsley, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the stuffed shells later.
  2. Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until they are al dente. Drain the shells and set them aside to cool.
  3. Sauté Garlic and Spinach: Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook it until fragrant, about 1 minute. Then add the chopped spinach and cook until wilted, approximately 3-4 minutes. Remove from heat and allow to cool slightly.
  4. Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella (1/2 cup), Parmesan cheese, egg, salt, black pepper, and optional nutmeg. Gently fold in the cooked spinach and garlic mixture until well incorporated.
  5. Assemble the Dish: Spread 1 cup of marinara sauce evenly over the bottom of a baking dish. Carefully fill each cooked pasta shell with the ricotta and spinach mixture and place them in the baking dish in a single layer.
  6. Add Sauce and Cheese: Spoon the remaining marinara sauce over the arranged stuffed shells. Sprinkle the remaining 1/2 cup mozzarella cheese on top to create a cheesy crust.
  7. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to heat through and meld the flavors.
  8. Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the sauce is bubbly and the cheese on top turns lightly golden and melted.
  9. Garnish and Serve: Remove from the oven and garnish with freshly chopped basil or parsley if desired. Serve warm for a comforting and satisfying meal.

Notes

  • You can substitute frozen spinach if fresh is unavailable; make sure to thaw and squeeze out all excess water before mixing.
  • For a heartier dish, add cooked Italian sausage or ground beef to the ricotta filling.
  • This dish can be assembled up to 24 hours in advance and refrigerated, making it convenient for meal prep.
  • To make the recipe gluten free, use gluten-free jumbo pasta shells.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://cookingmomy.com/creamy-spinach-and-ricotta-stuffed-shells-recipe/