Name: Delicious Spinach and Ricotta Stuffed Shells
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 20–25 jumbo pasta shells; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese, plus extra for topping; 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained); 1 large egg; 2 cloves garlic, minced; 2 cups marinara sauce (store-bought or homemade); 1 teaspoon dried Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Fresh basil or parsley, chopped for garnish

Description

A warm, cheesy, and comforting dish, perfect for cozy weeknight dinners or festive family gatherings. These stuffed shells combine creamy ricotta, fresh spinach, and a blend of cheeses baked in savory marinara sauce, making every bite irresistible. Inspired by traditional Italian cuisine, this recipe brings a touch of elegance to your table while remaining easy to prepare.

Ingredients

Scale

20–25 jumbo pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, plus extra for topping
2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
1 large egg
2 cloves garlic, minced
2 cups marinara sauce (store-bought or homemade)
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh basil or parsley, chopped for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
Cook the pasta shells according to package instructions, ensuring they are al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking.
In a large bowl, combine ricotta cheese, 1/2 cup of mozzarella, Parmesan, chopped spinach, minced garlic, egg, Italian seasoning, salt, and black pepper. Mix until well combined. Taste and adjust seasoning if needed.
Carefully spoon the ricotta-spinach mixture into each pasta shell, filling generously but not overflowing.
Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish. Arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the shells, covering them evenly. Sprinkle the remaining 1/2 cup of mozzarella and additional Parmesan on top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden at the edges.
Remove from the oven and let cool for 5 minutes. Sprinkle fresh chopped basil or parsley over the top for a burst of color and freshness. Serve hot with garlic bread or a crisp green salad.

Notes

For extra flavor, sprinkle crushed red pepper flakes over the top before baking.
Freshly grated Parmesan adds a richer, nuttier taste than pre-grated cheese.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven at 350°F (175°C).
You can assemble the shells a day in advance and bake just before serving for convenience.

Prep Time: 25 minutes
Cook Time: 35 minutes