Go Back
Delicious Spinach and Ricotta Stuffed Shells served in a creamy sauce

Spinach and Ricotta Stuffed Shells

Delicious and comforting Spinach and Ricotta Stuffed Shells filled with creamy cheese and fresh spinach, topped with marinara sauce and melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 445
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 pieces large pasta shells
  • 2 cups marinara sauce
  • Olive oil Olive oil For drizzling
Cheese Filling
  • 2 cups ricotta cheese Use fresh for best flavor
  • 2 cups fresh spinach, chopped Fresh preferred over frozen
  • 1 cup mozzarella cheese, shredded Additional for topping if desired
  • 1/2 cup Parmesan cheese, grated
  • 1 large egg, beaten
  • Salt and pepper Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions until al dente; drain and set aside.
  3. In a large bowl, mix ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, beaten egg, salt, and pepper until well combined.
  4. Stuff each cooked shell with the ricotta mixture.
Baking
  1. Spread a layer of marinara sauce in the bottom of a baking dish.
  2. Place the stuffed shells in the dish and cover with remaining marinara sauce.
  3. Drizzle with olive oil and sprinkle additional mozzarella cheese on top if desired.
  4. Cover the dish with foil and bake for 25 minutes.
  5. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
  6. Serve hot and enjoy!

Notes

For added flavor, garnish with freshly chopped basil or parsley. Serve with a side salad and garlic bread for a complete meal. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months before baking.