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Spinach and Ricotta Stuffed Shells

This Spinach and Ricotta Stuffed Shells recipe is a comforting, cheesy delight perfect for family dinners and gatherings. Creamy, savory, and utterly delicious!
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, Easy, Vegetarian
Servings: 6 servings

Ingredients

  • 24 uncooked jumbo shells
  • 24 ounce marinara sauce jar
  • 16 ounce frozen spinach thawed
  • 15 ounce ricotta cheese
  • 1 cup freshly grated parmesan cheese
  • 1 egg
  • 0.5 teaspoon salt
  • pepper to taste
  • 0.5 teaspoon Italian seasoning
  • 0.5 teaspoon garlic powder
  • 2 cups shredded mozzarella cheese
  • fresh basil and/or chopped parsley for serving, optional

Instructions

  • Begin by bringing a large pot of salted water to a boil. Once boiling, add the jumbo shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.
  • In a large mixing bowl, combine the thawed spinach (make sure to drain excess water), ricotta cheese, parmesan cheese, egg, salt, pepper, Italian seasoning, and garlic powder. Mix until well combined and creamy.
  • Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of your baking dish. Using a spoon, carefully fill each jumbo shell with the spinach and ricotta mixture. Place the stuffed shells in the baking dish, open side up.
  • Once all the shells are stuffed, pour the remaining marinara sauce over the top, ensuring each shell is well-coated. Sprinkle the shredded mozzarella cheese generously over the sauce.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and lightly golden.
  • Once baked, remove the shells from the oven and let them sit for a few minutes. Garnish with fresh basil or chopped parsley if desired. Serve warm and enjoy the cheesy, savory goodness of your Spinach and Ricotta Stuffed Shells!

Equipment

  • Large Pot
  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Spoon or Spatula
  • Aluminum Foil

Notes

  • Drain the spinach well to prevent the filling from becoming too watery.
  • Handle cooked shells gently to avoid breaking.
  • Leftovers can be refrigerated for up to 3 days or frozen before baking for up to 3 months.