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Spinach Stuffed Pasta Shells

Creamy ricotta and spinach stuffed into jumbo pasta shells, topped with marinara and baked until bubbly.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 12 ounces jumbo pasta shells
  • 2 pounds ricotta cheese
  • 2 cups shredded mozzarella
  • 3/4 cup grated Parmesan plus more for sprinkling over the dish
  • 3 eggs
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 ounces frozen chopped spinach defrosted and squeezed dry
  • 3 cups marinara sauce (jarred or homemade)

Instructions

  • Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente; drain and rinse with cold water to stop cooking, then set aside to cool slightly.
  • Preheat the oven to 350°F (175°C). Grease a 9 x 13 inch baking dish and spread a thin layer (about 1/2 cup) of marinara sauce evenly over the bottom.
  • In a large mixing bowl, combine the ricotta, shredded mozzarella, 3/4 cup grated Parmesan, eggs, dried oregano, salt, black pepper, and the squeezed-dry spinach; mix until evenly incorporated.
  • Fill each cooled pasta shell with about 2 tablespoons of the spinach-ricotta mixture and arrange the filled shells seam-side up in the prepared baking dish.
  • Pour the remaining marinara sauce over the arranged shells, spreading gently to cover, and sprinkle additional grated Parmesan over the top if desired.
  • Cover the dish tightly with aluminum foil and bake in the preheated oven for about 35 minutes, until the filling is heated through and the sauce is bubbly.
  • Remove foil and let rest a few minutes before serving.

Equipment

  • 9 x 13-inch baking dish
  • Large Pot
  • Colander
  • Mixing Bowl
  • Spoon
  • Aluminum Foil

Notes

  • Use well-drained spinach to prevent a watery filling.
  • Shells can be cooked a minute less than package directions to avoid overcooking during baking.
  • Prepare the filling ahead and refrigerate before assembling if desired.
  • Leftover assembled dish (unbaked) can be covered and refrigerated for up to 24 hours before baking.