Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells

Looking for a cozy and satisfying meal to share with your family? These Spinach and Ricotta Stuffed Shells are a delightful blend of creamy cheese, vitamin-rich spinach, and hearty pasta shells, all covered in a savory tomato sauce. Perfect for a comforting dinner any night of the week or as a star dish at your next gathering, this recipe is sure to please everyone at the table.


  • 24 jumbo pasta shells
  • 15 oz ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • 2 cups fresh spinach, chopped
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 2 cups marinara sauce
  • Fresh parsley or basil for garnish (optional)


  1. Preheat your oven to 375°F (190°C).
  2. In a large pot of boiling salted water, cook the jumbo pasta shells according to package instructions until they are al dente. Drain and set aside to cool.
  3. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, about 1-2 minutes.
  4. Add the chopped spinach to the skillet and cook until it wilts, about 3-4 minutes. Set aside to cool.
  5. In a mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella, grated Parmesan cheese, egg, salt, pepper, and nutmeg. Stir in the cooled spinach and garlic mixture until well blended.
  6. Spoon about 1 to 1 1/2 tablespoons of the spinach-ricotta filling into each pasta shell.
  7. Spread 1 cup of marinara sauce into the bottom of a 9×13 inch baking dish.
  8. Arrange the stuffed shells in a single layer on top of the sauce.
  9. Pour the remaining marinara sauce over the shells, making sure to cover them entirely.
  10. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
  11. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  12. Remove the foil and continue to bake for an additional 10 minutes, or until the cheese is bubbly and starting to brown.
  13. Garnish with fresh parsley or basil and extra grated Parmesan cheese, if desired.
  14. Let the dish rest for 5 minutes before serving.

This recipe for Spinach and Ricotta Stuffed Shells is not only a joy to make but also to serve and enjoy. Each shell is packed with a mouthwatering mixture that perfectly balances creamy and indulgent with fresh and nutritious, providing a harmonious dish that will be remembered and requested time and time again.

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