Spinach and Ricotta Stuffed Shells
These spinach and ricotta stuffed shells combine creamy cheese, nutrient-rich spinach, and perfectly cooked pasta shells in a simple marinara sauce. Easy enough for weeknights yet impressive enough for company, this vegetarian main dish delivers Italian-inspired comfort in every bite.
Ingredients
- 24 jumbo pasta shells plus a few extra to account for inevitable breakage
- 2 cups ricotta cheese whole milk for maximum deliciousness
- 2 cups fresh spinach roughly chopped (or 10 oz frozen spinach, thawed and squeezed dry)
- 2 cups shredded mozzarella divided (because one cup of cheese is never enough)
- 1/2 cup grated Parmesan cheese the real stuff, not the shelf-stable dust in the green can
- 2 large eggs
- 3 cloves garlic minced (vampire protection included)
- 1 teaspoon dried basil or 2 tablespoons fresh if you're fancy
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional, for those who like a little kick
- Salt and freshly ground black pepper to taste
- 24 oz marinara sauce jarred is totally fine, we're not making everything from scratch here
- Fresh basil leaves for garnish optional, but makes you look like you have your life together
Instructions
- Preheat your oven to 375°F (190°C). Now you can't back out of making dinner.
- Cook the pasta shells according to package directions, but aim for al dente (they'll cook more in the oven). Pro tip: Add a splash of olive oil to the water to help prevent sticking.
- Drain the shells and rinse with cold water to stop the cooking process. Lay them out on a baking sheet so they don't stick together while you make the filling. (Yes, they look like little mouths waiting to be fed. Try not to anthropomorphize your dinner.)
- In a large mixing bowl, combine the ricotta, 1 cup of the mozzarella, all the Parmesan, eggs, garlic, basil, oregano, and red pepper flakes if using. Mix well.
- If using fresh spinach, wilt it in a pan with a tiny splash of water for 1-2 minutes, then squeeze out excess moisture. Fold the spinach into your cheese mixture. Season with salt and pepper to taste.
- Spread 1 cup of marinara sauce across the bottom of your baking dish. Think of it as creating a little sauce jacuzzi for your shells to relax in.
- Fill each shell with a generous spoonful of the ricotta-spinach mixture. Don't be stingy—really stuff those shells! They should look like they hit an all-you-can-eat buffet.
- Arrange the filled shells in the baking dish, open side up. Pack them in cozily, but don't squish them.
- Top with the remaining marinara sauce, making sure each shell gets some saucy love.
- Sprinkle the remaining cup of mozzarella over the top. Remember, this is where the Instagram-worthy cheese pull comes from.
- Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for another 5-10 minutes until the cheese is bubbly and slightly golden.
- Let it rest for 5 minutes before serving. Garnish with fresh basil if you're feeling fancy.
Notes
- Make ahead option: Assemble the dish completely, cover and refrigerate for up to 24 hours before baking. Add 10 minutes to the covered baking time.
- The filling works in other pastas too – try stuffed manicotti or use it for lasagna.
- Cooking for two? Make the full recipe but bake half and freeze half for future dinners.
- Spoon vs. piping bag: For neater filling, transfer the mixture to a ziplock bag, snip the corner, and pipe into shells.
- Add lemon zest to the filling for a bright, fresh flavor.