Spinach and Ricotta Stuffed Shells
These Spinach and Ricotta Stuffed Shells are the ultimate Italian-American comfort food — jumbo pasta shells packed with a creamy, seasoned three-cheese and spinach filling, nestled in rich marinara sauce, and baked until the mozzarella on top is golden and bubbling. They're surprisingly easy to make, naturally vegetarian, perfect for feeding a crowd, and taste even better the next day as leftovers.
Equipment
- Large baking dish (9x13 inch) Ceramic or glass recommended for even heat distribution
- Large pot For boiling the pasta shells
- Large skillet or frying pan For sauteing garlic and wilting spinach
- Box grater or microplane For freshly grating Parmesan cheese
- Large mixing bowl For combining the ricotta filling
- Wooden spoon or spatula For stirring the filling and spinach
- Colander For draining the cooked pasta shells
- Small spoon or piping bag (optional) Makes filling the shells easier and neater
- Aluminum foil For covering the baking dish during the first phase of baking
- Sharp knife and cutting board For mincing garlic and chopping wilted spinach
Ingredients
For the Pasta
- 20 jumbo pasta shells plus a few extra in case some break during cooking; about 24 total
For the Filling
- 2 tablespoons olive oil
- 3 cloves garlic finely minced
- 5 oz fresh baby spinach 140g; or 10 oz (280g) frozen spinach, thawed and thoroughly squeezed dry
- 15 oz whole milk ricotta cheese 425g
- 1 cup shredded mozzarella cheese from a total of 1½ cups; reserve remaining ½ cup for topping
- ¼ cup Parmesan cheese freshly grated; from a total of ½ cup — reserve remaining ¼ cup for topping
- 1 large egg acts as a binder for the filling
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes optional, for a little heat
- salt and black pepper to taste; start with ½ teaspoon salt
For the Sauce and Topping
- 3 cups marinara sauce store-bought or homemade; divided — 1 cup for the bottom, 2 cups for the top
- ½ cup shredded mozzarella cheese reserved from the 1½ cups total; for topping
- ¼ cup Parmesan cheese freshly grated; reserved from the ½ cup total; for topping
For Garnish
- fresh basil leaves optional; scattered over the top just before serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil, then spread 1 cup of marinara sauce evenly across the bottom and set aside.
- Bring a large pot of well-salted water to a rolling boil, then cook the jumbo shells for 2 minutes less than the package directions (about 9 to 10 minutes). Drain, rinse with cool water, and lay flat on a clean towel to prevent sticking.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat, add the minced garlic, and stir for 30 to 45 seconds until fragrant. Add the fresh spinach and toss for 2 to 3 minutes until fully wilted, then remove from heat, cool slightly, and roughly chop.
- In a large bowl, combine the ricotta, 1 cup mozzarella, ¼ cup Parmesan, the egg, Italian seasoning, garlic powder, red pepper flakes, salt, pepper, and the chopped spinach. Stir until well combined and taste to adjust seasoning.
- Spoon 2 to 3 tablespoons of the ricotta filling into each shell and arrange them open-side up in a single layer over the marinara-coated baking dish.
- Pour the remaining 2 cups of marinara sauce evenly over the shells, then sprinkle the reserved ½ cup mozzarella and ¼ cup Parmesan across the top.
- Cover the dish tightly with foil and bake at 375°F for 25 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and golden. Rest for 5 to 10 minutes before serving, then garnish with fresh basil if desired.
Notes
- Undercook the shells by 2 minutes — they finish cooking in the oven. Overcooked shells become soggy and difficult to fill.
- If using frozen spinach, use 10 oz and squeeze out every drop of moisture with a clean kitchen towel before chopping. Excess water will make the filling runny.
- Whole milk ricotta produces a noticeably creamier filling than part-skim. Use it if you can find it.
- Always spread sauce on the bottom of the baking dish before adding the shells — this prevents sticking and burning.
- Make ahead: assemble fully, cover with foil, and refrigerate up to 24 hours. Bake as directed, adding 5 to 10 extra minutes since the dish will be cold.
- Freeze before baking: wrap tightly in plastic wrap and foil and freeze up to 3 months. Thaw overnight in the fridge before baking.
- For a meat version, brown ½ lb Italian sausage or ground beef before adding the garlic, drain excess fat, and mix the cooked meat into the ricotta filling.
- For a white sauce version, swap the marinara for a creamy bechamel sauce for a richer Florentine-style result.
- Reheat leftovers in a 350°F oven, covered with foil, for 20 to 25 minutes. Spoon a little extra sauce over the shells first to keep them from drying out.
- Leftovers keep well in the fridge for up to 4 days and often taste better the next day after the flavors have had time to meld.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 44gProtein: 26gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 780mgPotassium: 620mgFiber: 4gSugar: 7gVitamin A: 55IUVitamin C: 18mgCalcium: 48mgIron: 17mg
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