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Stuffed Shells Recipe (Spinach and Cheese)

Creamy ricotta and spinach stuffed jumbo shells baked in marinara make a comforting, family-friendly casserole.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Servings: 10 servings

Ingredients

  • 30 jumbo pasta shells cooked according to package directions
  • 15 oz fresh spinach steamed just until wilted, squeezed dry and chopped
  • 15 oz ricotta cheese
  • 1 large egg
  • 3 Tbsp fresh basil chopped
  • 1 tsp fresh oregano or thyme chopped
  • 1 clove garlic finely minced
  • 3 cups mozzarella cheese finely shredded, divided (about 12 oz total)
  • 1 cup parmesan cheese finely shredded (about 3.5 oz)
  • salt and freshly ground black pepper to taste
  • 3 cups marinara sauce homemade or store-bought
  • red pepper flakes optional, to taste

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease a 13x9-inch baking dish and set aside.
  • Cook the jumbo pasta shells according to package directions until al dente; drain and set aside to cool so they can be filled.
  • Steam the fresh spinach just until wilted, then squeeze out excess moisture using paper towels and chop finely.
  • In a large mixing bowl, combine the ricotta and egg until smooth. Stir in the chopped basil, oregano or thyme, minced garlic, 2 cups of the shredded mozzarella, and the shredded Parmesan.
  • Fold the chopped, drained spinach into the cheese mixture. Season with salt and freshly ground black pepper to taste.
  • Spread about 1/3 cup of marinara sauce in an even layer on the bottom of the prepared baking dish.
  • Spoon roughly 2 tablespoons of the cheese and spinach mixture into each cooked shell, then arrange the stuffed shells in the baking dish with the open side up.
  • If using, stir red pepper flakes into the remaining marinara to taste. Pour the remaining marinara evenly over the shells, then sprinkle the top with the remaining 1 cup mozzarella.
  • Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes, until heated through and the cheese is melted. Remove foil for the last 5 minutes if you prefer a browned top.
  • Let the casserole rest a few minutes before serving warm.

Equipment

  • 13x9-inch baking dish
  • Large Pot
  • Mixing Bowl
  • skillet or saucepan (for steaming spinach)
  • colander or slotted spoon
  • Aluminum Foil
  • Measuring Cups and Spoons
  • Cheese grater

Notes

  • You can substitute thawed, well-drained frozen spinach for fresh spinach.
  • Be sure to squeeze spinach very dry to avoid a watery filling.
  • Use pre-shredded cheese for convenience or shred fresh for best melt.
  • Adjust red pepper flakes to your heat preference.
  • Leftovers keep refrigerated for a few days.