Creamy Spinach Ricotta Stuffed Shells
This Creamy Spinach Ricotta Stuffed Shells recipe is SO EASY! Tender pasta shells filled with luscious spinach and cheese—comfort food perfected for any night.
Servings: 6 servings
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup fresh spinach chopped
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- 1 egg for binding
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Fill a large pot with water, add a pinch of salt, and bring it to a boil. Gently add the jumbo shells and cook according to the package instructions until al dente, usually around 10-12 minutes. Stir occasionally to prevent sticking. Once cooked, drain the shells in a colander and drizzle with 1 tablespoon olive oil to keep them from sticking together. Set aside to cool slightly.
- In a large mixing bowl, combine 2 cups ricotta cheese, 1 cup chopped fresh spinach, 1 cup shredded mozzarella, 1/2 cup grated parmesan, and 1 egg. Season with 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper to taste. Mix everything thoroughly until well combined. The egg helps bind the filling so it stays inside the shells during baking.
- Take each cooked pasta shell and gently fill it with the ricotta-spinach mixture using a spoon or small spatula. Fill each shell generously but carefully to avoid tearing the pasta. Place the stuffed shells open side up in a lightly greased 9x13-inch baking dish.
- Pour 2 cups of marinara sauce evenly over the arranged stuffed shells. This sauce adds moisture and flavor as the shells bake. For an extra creamy twist, feel free to add a drizzle of Alfredo Sauce mixed with the marinara for a rich, velvety finish.
- Cover the baking dish tightly with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Afterward, remove the foil and bake for an additional 10 minutes to allow the cheese on top to turn golden and bubbly. Let the dish rest for 5 minutes before serving.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Baking Dish (9x13-inch)
- Spoon or small spatula
- Aluminum Foil
Notes
- Toss cooked shells with olive oil immediately after draining to prevent sticking.
- Drain excess moisture from spinach to avoid a watery filling.
- Handle pasta shells gently and avoid overfilling to prevent tearing.
- Cover shells with enough sauce before baking to keep them moist and creamy.
- Assemble ahead and refrigerate for up to 24 hours or freeze for up to 3 months for convenience.