Creamy Spinach & Ricotta Stuffed Shells – Easy, Cheesy, Family-Favorite Baked Pasta
Tender jumbo pasta shells filled with a rich spinach-ricotta mixture, nestled in marinara sauce, and baked until bubbling and golden.
Ingredients
For the Filling:
- 20 –24 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 ½ cups fresh spinach chopped (or thawed frozen spinach, well drained)
- 1 egg
- 2 garlic cloves minced
- 1 tsp Italian seasoning
- Salt & pepper to taste
For the Baking Dish:
- 3 cups marinara sauce
- 1 cup shredded mozzarella for topping
- ¼ cup grated Parmesan
- Fresh basil or parsley for garnish
Instructions
- Cook the Shells: Boil jumbo pasta shells until al dente, about one minute less than the package instructions. Drain and let cool.
- Prepare the Filling: In a bowl, mix ricotta, mozzarella, Parmesan, chopped spinach, egg, garlic, Italian seasoning, salt, and pepper until creamy and well combined.
- Stuff the Shells: Spoon a generous amount of filling into each cooled shell.
- Assemble the Dish: Spread marinara sauce evenly in a baking dish. Arrange stuffed shells on top. Sprinkle with mozzarella and Parmesan.
- Bake: Bake at 375°F (190°C) for 20–25 minutes, or until bubbling and lightly golden.
- Serve: Garnish with fresh basil or parsley and serve warm.
Notes
Tips & Variations
- Use whole-milk ricotta for the creamiest filling and richer flavor.
- Add sautéed mushrooms, roasted red peppers, or caramelized onions for extra depth.
- Swap spinach with kale or fresh basil for a different twist.
- Add heat with red pepper flakes or spicy marinara.
- Mix in shredded chicken or cooked ground turkey for added protein.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze before or after baking for up to 3 months.
- Reheat: Warm in the oven at 350°F (175°C) or microwave until heated through.