Description
Spinach Stuffed Shells are jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked in marinara sauce, and topped with melted mozzarella and Parmesan cheese. This classic Italian-American comfort dish is ideal for weeknight dinners or special occasions, offering a hearty and flavorful vegetarian meal.
Ingredients
Pasta
- 20–24 jumbo pasta shells
Filling
- 1 tablespoon olive oil
- 3 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
Sauce and Garnish
- 3 cups marinara sauce
- Fresh basil or parsley, for garnish
Instructions
- Cook pasta shells: Boil the jumbo pasta shells in salted water until they are al dente, usually about 10-12 minutes. Drain them carefully and set aside to cool slightly.
- Sauté spinach: Heat the olive oil in a skillet over medium heat. Add the chopped fresh spinach and cook until wilted, which should take about 2-3 minutes. Remove from heat and let cool.
- Prepare filling: In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, large egg, minced garlic, salt, black pepper, dried basil, dried oregano, and the cooked spinach. Mix thoroughly to create a creamy filling.
- Arrange marinara base: Spread 1½ cups of marinara sauce evenly on the bottom of a baking dish to prevent shells from sticking and add flavor.
- Stuff shells: Carefully fill each cooked pasta shell with the spinach–ricotta mixture and place them in the prepared baking dish in a single layer.
- Add remaining sauce and cheese: Spoon the remaining marinara sauce over the stuffed shells and sprinkle extra shredded mozzarella cheese on top for a cheesy crust.
- Bake covered: Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 25 minutes to heat through and meld the flavors.
- Uncover and finish baking: Remove the foil and bake for an additional 10–15 minutes until the sauce is bubbly and the cheese on top is golden brown.
- Garnish and serve: Garnish with fresh basil or parsley before serving. Serve warm as a comforting vegetarian main course.
Notes
- Use whole-milk ricotta cheese for the creamiest and richest flavor.
- Add sautéed mushrooms or sun-dried tomatoes into the filling for a flavorful variation.
- You can assemble this dish up to 24 hours ahead of baking for convenience.
- The stuffed shells freeze well both before and after baking, making them a great make-ahead meal.
- Serve with garlic bread or a fresh salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Pasta
- Method: Baking
- Cuisine: Italian-American
