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Spinach Ricotta Stuffed Shells

Classic baked jumbo pasta shells filled with a creamy spinach and ricotta mixture and topped with marinara and melted cheese.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 6 servings

Ingredients

  • 16-20 jumbo pasta shells
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 4 cups fresh spinach packed, roughly chopped
  • 32 oz ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 1 cup Parmesan cheese grated, plus more for serving
  • 2 large eggs beaten
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups marinara sauce
  • Fresh basil for serving
  • Parmesan cheese for serving

Instructions

  • Preheat the oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil and cook the jumbo shells al dente according to package directions; drain and set aside to cool.
  • Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook until fragrant and lightly golden, about 1 minute.
  • Add the chopped spinach to the skillet, cook, stirring, until wilted, about 3–4 minutes. Remove from heat and let cool slightly, then squeeze out excess liquid from the spinach.
  • In a large mixing bowl, combine the drained spinach, ricotta, shredded mozzarella, grated Parmesan, beaten eggs, onion powder, dried Italian herbs, dried parsley, dried basil, kosher salt, and black pepper. Mix until evenly combined.
  • Spoon 1 cup of marinara sauce into the bottom of a 9×13 baking dish and spread into an even layer.
  • Fill each cooled shell with a generous portion of the spinach-ricotta mixture and arrange the stuffed shells in the prepared baking dish in a single layer.
  • Pour the remaining marinara sauce over the arranged shells, cover the dish with foil, and bake at 375°F for 25 minutes.
  • Remove the foil and bake uncovered for an additional 10–15 minutes, until the top is bubbly and lightly browned.
  • Serve warm topped with additional grated Parmesan and fresh basil if desired.

Equipment

  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • 9×13 baking dish
  • Aluminum Foil
  • Colander
  • Wooden spoon or spatula

Notes

  • Drain the ricotta and squeeze the spinach well to prevent a runny filling.
  • Rinse shells with cold water after boiling to stop cooking and cool them before stuffing.
  • Do not overstuff shells to avoid bursting during baking.
  • Keep stuffed shells separated in the dish so they do not stick together.
  • Cook a few extra shells in case some tear while stuffing.
  • If using frozen spinach, thaw and remove all excess liquid before using.