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Baked Ricotta Spinach Stuffed Shells

Creamy ricotta and fresh spinach stuffed into jumbo pasta shells, baked with marinara and mozzarella.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups ricotta cheese
  • 1 cup Parmesan cheese grated
  • 1 egg large
  • 2 cups spinach fresh, chopped
  • 2 cloves garlic minced
  • 0.25 tsp nutmeg optional
  • salt and pepper to taste
Pasta & Sauce
  • 20-25 jumbo pasta shells
  • 2 cups marinara sauce
  • 1 cup mozzarella cheese shredded
  • 1 tbsp olive oil for pasta water
  • parsley chopped, for garnish

Equipment

  • Large pot
  • Mixing bowl
  • Baking dish
  • Aluminum foil

Method
 

  1. Cook pasta shells until al dente and drizzle with olive oil.
  2. Mix ricotta, Parmesan, egg, spinach, garlic, nutmeg, salt, and pepper for the filling.
  3. Preheat oven to 375°F (190°C) and grease a baking dish.
  4. Stuff shells with the ricotta-spinach mixture and place in baking dish.
  5. Pour marinara sauce over shells and sprinkle mozzarella on top.
  6. Cover with foil and bake 25 minutes; uncover and bake 10–15 minutes until cheese is golden.
  7. Garnish with parsley and serve warm.

Notes

Best enjoyed fresh; can be made ahead or frozen for convenience.