Spinach and Ricotta Stuffed Shells Recipe
Spinach-and-ricotta-stuffed shells deliver everything you love about comfort food — rich flavors, creamy textures, and the satisfaction of a homemade meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Jumbo Pasta Shells:
24–30 shells
Ricotta Cheese:
4 cups
Shredded Mozzarella Cheese:
2 cups (divided)
Grated Parmesan Cheese:
1 cup
Eggs:
2 large
Spinach:
4 cups fresh (roughly chopped) or 2 cups frozen (thawed and drained)
Garlic:
4 cloves, minced
Marinara Sauce:
4 cups
Olive Oil:
2 tablespoons
Italian Seasoning:
2 teaspoons
Salt and Pepper:
to taste
Fresh Basil Leaves:
for garnish (optional)
Instructions
- Cook the pasta shells – Boil pasta shells until al dente, then set aside.
- Make the filling – Combine cheeses, egg, sauté garlic and spinach, season.
- Stuff the shells – Fill shells with mixture and layer in baking dish with marinara sauce.
- Bake – Cover with foil, bake, then serve hot.
Notes
- Choose the Right Ricotta: Full-fat ricotta yields the creamiest filling, but you can use part-skim for a lighter option.
- Avoid Overstuffing: Use just enough filling to comfortably fill each shell without it spilling over.
- Customize the Filling: Add sautéed mushrooms, sun-dried tomatoes, or chopped herbs for a unique twist.
- Meal Prep Friendly: These stuffed shells can be made ahead of time and frozen before baking. Simply thaw and bake when ready to serve.
Nutrition
- Serving Size: 1 serving (1/4 of the dish)
- Calories: 336
- Sugar: 8g
- Sodium: 909mg
- Fat: 21.9g
- Saturated Fat: 12g
- Unsaturated Fat: 9.9g
- Trans Fat: 0g
- Carbohydrates: 17.7g
- Fiber: 2.6g
- Protein: 17.2g
- Cholesterol: 70mg
Keywords: Spinach and Ricotta Stuffed Shells, Stuffed Pasta Shells, Italian Comfort Food
