Go Back
If you’re searching for a comforting, flavorful dish that combines nutrition with ease of preparation, look no further than Easy Spinach & Ricotta Stuffed Shells. This Italian-American classic is a crowd-pleaser, perfect for both weeknight dinners and special occasions. The large pasta shells are filled with a creamy mixture of ricotta cheese and fresh spinach, all smothered in marinara sauce and baked to perfection.

Easy Spinach & Ricotta Stuffed Shells

Discover the ultimate comfort food with these Easy Spinach & Ricotta Stuffed Shells! This simple recipe brings together large pasta shells filled with a creamy mixture of ricotta, mozzarella, sautéed spinach, and Italian herbs, all smothered in delicious marinara sauce. Perfect for a cozy dinner or meal prep, this dish is quick to make and sure to please everyone at the table. Don’t forget to garnish with fresh basil for an extra touch! Enjoy every cheesy bite!
Print Recipe Pin Recipe

Ingredients
  

20 large pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded (plus extra for topping)

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper, to taste

2 cups marinara sauce (store-bought or homemade)

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions until al dente. Drain and rinse with cold water. Set aside.

      In a medium-sized skillet, heat a small amount of olive oil over medium heat. Add the minced garlic and chopped spinach, cooking until the spinach is wilted (about 2-3 minutes). Remove from heat and let cool slightly.

        In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Stir in the sautéed spinach mixture until well combined.

          Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.

            Fill each cooked pasta shell with the spinach and ricotta filling and place them in the baking dish, open side up.

              Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle the extra mozzarella cheese on top.

                Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

                  Once done, let the shells sit for a few minutes before serving. Garnish with fresh basil leaves, if desired.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6