Spinach and Ricotta Stuffed Shells
These cheesy pasta shells are filled with a creamy ricotta and spinach mixture, then topped with marinara sauce and baked until bubbly and golden. A comforting meal perfect for family dinners or meal prep.
Ingredients
Pasta and Sauce
- 12 pieces Large pasta shells Cooked until al dente.
- 2 cups Marinara sauce Store-bought or homemade.
Filling
- 15 ounces Ricotta cheese Can be substituted with cottage cheese.
- 2 cups Fresh spinach Use baby spinach or frozen (thawed and drained).
- 1 cup Shredded mozzarella cheese For extra cheesiness.
- 1/2 cup Grated Parmesan cheese Use fresh if possible.
- 1 large Egg Helps bind the filling together.
- to taste Salt and pepper For seasoning.
- 1 tablespoon Olive oil Enhances flavor; optional.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Boil the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- In a large mixing bowl, combine the ricotta cheese, cooked spinach (make sure it’s squeezed dry), mozzarella cheese, Parmesan cheese, and egg. Season generously with salt and pepper.
Assembly
- Carefully spoon the spinach and ricotta mixture into each pasta shell, filling them generously.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish, open side up, and top with the remaining marinara sauce.
- Sprinkle extra mozzarella cheese on top.
Baking
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden.
Serving
- Allow the stuffed shells to cool for a few minutes before serving.
Notes
Avoid overcooking the pasta and make sure to squeeze out moisture from the spinach. Use fresh cheese for better flavor. Let rest before serving.