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Stuffed Shells with Spinach

Creamy ricotta- and spinach-stuffed jumbo shells baked in marinara for a comforting, easy family meal.
Prep Time20 minutes
Cook Time20 minutes
Total Time1 hour 15 minutes
Servings: 16 servings

Ingredients

  • 16 jumbo pasta shells cooked to al dente
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 4 cups baby spinach leaves slightly packed
  • 1 1/2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese plus more for topping
  • 3/4 cup grated Parmesan cheese plus more for serving
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups marinara sauce
  • fresh basil leaves for serving

Instructions

  • Preheat the oven to 375°F (190°C) and spray an 8×8 inch baking dish with nonstick spray.
  • Bring a large pot of salted water to a boil and cook the jumbo shells until al dente according to package directions; drain and arrange shells upside down on a baking sheet to dry.
  • Heat the olive oil in a large skillet over medium heat, add the minced garlic, and cook until fragrant, about 1–2 minutes.
  • Add the spinach to the skillet and cook, stirring occasionally, until wilted, about 3–4 minutes; remove from heat and let cool slightly, then chop if leaves are large.
  • In a large bowl, combine the cooked spinach, ricotta, 1 cup mozzarella, 3/4 cup Parmesan, egg, salt, and pepper until well mixed.
  • Spread half of the marinara sauce across the bottom of the prepared baking dish.
  • Working one shell at a time, fill each pasta shell generously with the ricotta-spinach mixture and place them filled-side up in the baking dish.
  • Pour the remaining marinara sauce over the filled shells and sprinkle additional shredded mozzarella on top.
  • Cover the dish with aluminum foil and bake at 375°F for 20 minutes.
  • Remove the foil and continue baking for about 15 minutes more, until the cheese is bubbling and beginning to brown.
  • Serve hot with a sprinkle of extra Parmesan and fresh basil leaves.

Equipment

  • 8x8-inch Baking Dish
  • Large Pot
  • Baking Sheet
  • Large Skillet
  • Large Mixing Bowl
  • Measuring Cups and Spoons
  • Aluminum Foil

Notes

  • Watch the pasta so it stays al dente.
  • Dry shells upside down on a baking sheet to prevent sogginess.
  • Use store-bought or homemade marinara, or swap for another preferred sauce.
  • Cover tightly with foil for the first part of baking to prevent the top from burning.