Description
Jumbo pasta shells filled with a lush mix of ricotta, spinach, and seasonings, baked under melty mozzarella and Parmesan in marinara sauce. A cozy, crowd-pleasing Italian favorite that’s perfect for weeknights, gatherings, or make-ahead meals.
Ingredients
Ricotta cheese (15 oz container)
Shredded mozzarella (1½ cups, divided)
Grated Parmesan (½ cup)
Large egg (1)
Fresh spinach, chopped (2 cups, wilted and fluid drained)
Garlic clove, minced (1)
Salt and pepper, to taste
Jumbo pasta shells (18–20, cooked to al dente)
Marinara sauce (2 cups)
Olive oil (1 Tbsp, lightly drizzled over cooked shells)
Fresh basil or parsley (for garnish, optional)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13″ baking dish.
Cook jumbo shells until al dente (about 9–10 minutes), drain, and toss with olive oil.
Combine ricotta, ¾ cup mozzarella, Parmesan, egg, spinach, garlic, salt & pepper in a bowl until smooth.
Spoon 1–2 Tbsp of filling into each shell, being careful not to overpack.
Spread 1 cup marinara in the baking dish. Place stuffed shells on top. Pour remaining sauce over shells.
Sprinkle the remaining mozzarella and bake covered 20 minutes, then uncovered another 10–15 minutes until cheese is bubbling and golden.
Let cool 5 minutes, garnish with basil or parsley, and serve warm.
Notes
Drain cooked spinach thoroughly to avoid excess moisture.
Avoid overcooking shells to prevent breakage when filling.
Assemble ahead and refrigerate overnight for convenience.
Freeze before baking for up to 3 months; thaw and bake as directed.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dinner, Pasta
- Method: Boil, Fill, Bake
- Cuisine: Italian
Nutrition
- Serving Size: 2–3 shells
- Calories: ~450 kcal
- Sugar: ~6 g
- Sodium: ~650 mg
- Fat: ~20 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~8 g
- Trans Fat: 0 g
- Carbohydrates: ~45 g
- Fiber: ~4 g
- Protein: ~20 g
- Cholesterol: ~90 mg
Keywords: stuffed shells, spinach ricotta shells, baked pasta