Easy Spinach and Ricotta Stuffed Shells – A Cozy Baked Pasta Favorite
Creamy ricotta and spinach stuffed into tender jumbo pasta shells, baked in savory marinara and topped with bubbling cheese. A comforting, freezer-friendly dinner favorite.
Ingredients
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20 jumbo pasta shells
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15 oz ricotta cheese
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1 egg
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10 oz frozen chopped spinach, thawed and drained
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1 ½ cups shredded mozzarella cheese, divided
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½ cup grated Parmesan cheese, divided
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2 cups marinara sauce
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2 cloves garlic, minced
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¼ tsp ground nutmeg (optional)
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Salt and black pepper to taste
Instructions
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Cook shells in salted water until al dente. Drain and set aside to cool.
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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In a large bowl, mix ricotta, egg, spinach, ½ cup mozzarella, ¼ cup Parmesan, garlic, nutmeg, salt, and pepper.
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Spread 1 cup marinara sauce in the baking dish.
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Stuff each shell with 1–2 tablespoons of filling and place in the dish.
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Spoon remaining marinara over shells. Top with remaining mozzarella and Parmesan.
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Cover with foil and bake for 25 minutes. Uncover and bake 10–15 more minutes until bubbly and golden.
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Let rest 5 minutes before serving.
Notes
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Use part-skim cheeses for a lighter version.
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Add cooked sausage or mushrooms to the filling for variation.
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Can be assembled a day ahead or frozen before baking.