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Spinach and Ricotta Stuffed Shells

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Lunch
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Shells:
  • 20–22 jumbo pasta shells (about 8 oz / 225g)
  • For the Filling:
  • 2 cups (450g) ricotta cheese
  • 1 cup (100g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cups (60g) fresh spinach (or 1 cup frozen spinach, thawed and drained)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon nutmeg (optional but adds depth)
  • Salt and pepper, to taste
  • For the Sauce:
  • 2 cups (480ml) marinara sauce (homemade or store-bought)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon oregano
  • For Topping:
  • 1/2 cup (50g) mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • Fresh basil or parsley, chopped (for garnish)

Instructions
 

  • Boil the shells: Bring a large pot of salted water to a boil and cook the pasta shells until just tender. Drain and set aside to cool.
  • Make the filling: If using fresh spinach, sauté it in a little olive oil until wilted, then squeeze out excess moisture. Combine spinach, ricotta, mozzarella, Parmesan, egg, garlic, and seasoning in a bowl. Mix until creamy and thick.
  • Prepare the baking dish: Spread a thin layer of marinara sauce on the bottom to prevent sticking.
  • Stuff each shell: Use a small spoon or piping bag to fill each shell generously with the ricotta mixture.
  • Arrange and top: Place shells snugly in the dish, spoon over remaining sauce, and sprinkle cheese on top.
  • Bake covered: 20 minutes to heat through.
  • Uncover and bake: 10–15 more minutes for a bubbly, lightly browned top.
  • Serve hot: Let it rest for 5 minutes before plating.