Spinach and Ricotta Stuffed Shells (Print-Friendly Format)

Jumbo pasta shells filled with creamy spinach and cheese, baked in savory marinara for a family-style comfort meal.

# Required Ingredients:

→ Pasta

01 - 12 to 15 jumbo pasta shells (approximately 175 g)

→ Filling

02 - 500 g ricotta cheese
03 - 125 g shredded mozzarella cheese, divided
04 - 50 g grated Parmesan cheese
05 - 1 large egg
06 - 2 cups (60 g) fresh spinach, chopped, or 1 cup (130 g) frozen spinach, thawed and drained
07 - 2 cloves garlic, minced

→ Assembly

08 - 480 ml marinara sauce
09 - 15 ml olive oil
10 - 1 teaspoon Italian seasoning
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Fresh basil leaves, for garnish (optional)

# How to Make It:

01 - Boil jumbo pasta shells in generously salted water until al dente, about 8 to 10 minutes. Drain and set aside to cool slightly.
02 - In a large mixing bowl, combine ricotta cheese, 60 g mozzarella, Parmesan, and the egg. Mix thoroughly until smooth and homogeneous.
03 - Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, 2–3 minutes. Cool slightly, then stir into ricotta mixture with Italian seasoning, salt, and black pepper.
04 - Preheat the oven to 190°C. Spread half the marinara sauce in the base of a 22×33 cm (9×13 inch) baking dish. Fill each shell with roughly 2 tablespoons of the ricotta-spinach mixture. Arrange shells upright in the dish.
05 - Spoon remaining marinara sauce over the filled shells. Top with reserved mozzarella. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes until golden and bubbling.
06 - Allow dish to rest for several minutes to meld flavors. Garnish with fresh basil before serving, if desired.

# Additional Information:

01 - For a creamier filling, opt for full-fat ricotta, though part-skim can be used for a lighter option.
02 - Avoid overfilling the shells to prevent spillage during baking.
03 - Enhance the filling with sautéed mushrooms, sun-dried tomatoes, or fresh herbs for added character.
04 - Prepared shells can be frozen before baking; thaw completely and bake as directed.

Go Back