Easy Spinach and Ricotta Stuffed Shells – Comfort Food at Its Best
There’s nothing like the creamy, cheesy goodness of stuffed pasta to make a weeknight feel like a celebration. These Spinach and Ricotta Stuffed Shells are rich, comforting, and surprisingly simple to make. Baked until bubbly and golden, it’s a classic Italian-inspired dish that’s perfect for family dinners, gatherings, or meal prep.
🧀 Why You’ll Love It:
- Vegetarian-friendly and super satisfying
- Freezer-friendly and great for leftovers
- Ready in under an hour
- Balanced with protein, calcium, and leafy greens
🍅 Ingredients:
- 20 jumbo pasta shells
- 1 tbsp olive oil
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella (plus extra for topping)
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg (optional)
- 2 cups marinara sauce
- Fresh basil or parsley for garnish
🍽 Instructions:
- Preheat Oven:
Set oven to 375°F (190°C). - Cook Shells:
Boil pasta shells until al dente. Drain and let cool slightly. - Make Filling:
Heat olive oil in a skillet. Sauté spinach until wilted. Let cool slightly, then chop. In a bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, salt, pepper, nutmeg, and spinach. - Fill the Shells:
Spread 1 cup marinara sauce on the bottom of a baking dish. Stuff each shell with the ricotta mixture and place in the dish. - Assemble & Bake:
Pour remaining marinara over the shells and top with extra mozzarella. Cover with foil and bake for 25 minutes. Uncover and bake an additional 10 minutes until bubbly and golden. - Serve:
Garnish with fresh basil or parsley and enjoy hot.
💡 Tips & Variations:
- Make it ahead: Assemble and refrigerate up to 24 hours before baking.
- Add protein: Mix in cooked ground turkey or sausage to the filling.
- Extra creamy: Add a spoon of béchamel sauce under the marinara for richness.
