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Baked Spinach Ricotta Stuffed Shells

The Ultimate Baked Spinach Ricotta Stuffed Shells Recipe: Creamy Italian Comfort Food

  • Author: David Andersson
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

To appreciate why this baked pasta casserole remains a timeless fan favorite, it helps to look at how these wholesome ingredients work together. A traditional baked spinach ricotta stuffed shells recipe combines giant pasta shells with a seasoned Italian cheese filling and a flavorful tomato base.

Ingredients

Scale
  • 20–24 jumbo pasta shells
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 5 oz (140 g) fresh spinach, chopped
  • 15 oz (425 g) ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 cups marinara sauce
  • 2 tbsp fresh parsley or basil, chopped, for garnish

Instructions

  1. Cook the pasta:
    Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package directions until al dente. Drain and rinse briefly with cool water. Set aside.
  2. Prepare the spinach:
    Heat olive oil in a skillet over medium heat. Add the garlic and cook for about 30 seconds. Add the chopped spinach and cook for 2–3 minutes, until wilted. Remove from heat and allow it to cool slightly.
  3. Make the filling:
    In a large bowl, combine the ricotta, spinach mixture, ½ cup mozzarella, Parmesan, egg, Italian seasoning, salt, and black pepper. Mix until well combined.
  4. Prepare the baking dish:
    Preheat the oven to 375°F (190°C). Spread about 1½ cups of marinara sauce over the bottom of a 9×13-inch baking dish.
  5. Stuff the shells:
    Spoon about 1½–2 tablespoons of the ricotta mixture into each cooked shell. Arrange the stuffed shells in the baking dish, filling-side up.
  6. Add sauce and cheese:
    Spoon the remaining marinara sauce over the shells. Sprinkle the remaining ½ cup mozzarella evenly over the top.
  7. Bake:
    Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
  8. Garnish and serve:
    Let the shells rest for 5 minutes. Garnish with fresh parsley or basil and serve warm.

Notes

These Baked Spinach Ricotta Stuffed Shells are creamy, cheesy, and full of comforting Italian flavors. Tender pasta shells are filled with ricotta, spinach, Parmesan, and herbs, then baked in savory marinara sauce until perfectly bubbly. It’s a delicious vegetarian meal that’s easy enough for a weeknight dinner and special enough for guests.

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 4 stuffed shells
  • Calories: ~450 kcal

Keywords: spinach and ricotta stuffed shells, baked ricotta stuffed pasta shells, spinach ricotta shells bake

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Find it online: https://recipesmaria.com/baked-spinach-ricotta-stuffed-shells/