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Ricotta and Spinach Stuffed Shells

These Ricotta and Spinach Stuffed Shells are a comforting, cheesy delight filled with fresh spinach and herbs, perfect for cozy family dinners!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, Easy, Make Ahead, Vegetarian
Servings: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 to 3 cloves garlic finely minced
  • 4 cups fresh spinach
  • 2 cups ricotta cheese
  • ½ cup shredded parmesan cheese
  • 1 egg
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon dried parsley
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 cups jarred marinara sauce divided
  • 1 cup shredded mozzarella cheese
  • Fresh parsley optional for garnishing

Instructions

  • Begin by boiling a large pot of salted water. Add the jumbo shells and cook according to the package instructions until they are al dente. Drain the shells and set them aside to cool slightly.
  • In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the fresh spinach and cook until wilted, about 3–4 minutes. Remove from heat and allow to cool slightly.
  • In a mixing bowl, combine the ricotta cheese, shredded parmesan cheese, egg, cooked spinach and garlic mixture, salt, pepper, parsley, basil, and oregano. Mix until well combined.
  • Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly in the bottom of a baking dish. Using a spoon, fill each cooked jumbo shell with the ricotta and spinach filling, and place them in the baking dish.
  • Once all the shells are filled and arranged in the baking dish, pour the remaining marinara sauce over the top. Sprinkle shredded mozzarella cheese generously over the sauce.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden.
  • Remove the baking dish from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired, then serve warm and enjoy your Ricotta and Spinach Stuffed Shells!

Equipment

  • Large Pot
  • Skillet
  • Baking Dish
  • Mixing Bowl
  • Wooden Spoon

Notes

  • Use frozen spinach if fresh is unavailable; thaw and drain well to avoid excess moisture.
  • Substitute ricotta with blended cottage cheese or cream cheese for a different texture and flavor.
  • Assemble stuffed shells in advance and refrigerate up to 24 hours before baking.
  • Leftover shells can be stored in an airtight container in the refrigerator for up to 3 days.
  • Freeze uncooked assembled shells for up to 3 months; bake directly from frozen with extra time.