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baked ricotta spinach stuffed shells recipe

Golden Baked Ricotta Spinach Stuffed Shells

Zac, the creator of Eat Every Slice, smiling in a kitchen while wearing an apron, specializing in Italian-American recipes.Zac
An Italian-American favorite, these baked ricotta spinach stuffed shells offer a delicious blend of creamy ricotta, fresh spinach, and melty mozzarella, all embraced by a rich marinara sauce.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Italian American
Servings 8 servings
Calories 320 kcal

Equipment

  • 1 9x13-inch baking dish
  • 1 Large pot for boiling pasta
  • 1 sauté pan for cooking spinach

Ingredients
  

Shells and Filling

  • 12 ounces jumbo pasta shells
  • 15 ounces ricotta cheese
  • 10 ounces fresh spinach chopped
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Sauce and Topping

  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions
 

Preparation

  • Bring a large pot of salted water to a boil. Cook the pasta shells until al dente, following package instructions. Drain and set aside.
  • In a sauté pan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted. Remove from heat and let cool slightly.
  • In a large bowl, combine ricotta, Parmesan, cooked spinach, Italian seasoning, salt, and pepper. Stir until well mixed.
  • Preheat your oven to 375°F (190°C).
  • Using a spoon or piping bag, fill each pasta shell with the ricotta spinach mixture.

Serving

  • Spread half of the marinara sauce in the bottom of a 9x13-inch baking dish. Arrange stuffed shells on top and cover with the remaining sauce. Sprinkle mozzarella cheese over the top. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
  • Let the shells cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.

Storage

  • Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave before serving.

Notes

Pro Tips: For a crispier top, broil the shells for 2-3 minutes after baking.
Ingredient Substitutions: Substitute kale for spinach or use a different cheese blend.
How to Serve: Serve with garlic bread and a fresh salad.
Storage & Freshness: Keep in the refrigerator and consume within 3 days.
Make-Ahead Tips: Assemble the dish a day in advance and bake when ready to serve.
Keyword marinara sauce, mozzarella cheese, stuffed pasta shells