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Spinach and Ricotta Stuffed Shells

Jumbo pasta shells filled with creamy ricotta and spinach, baked in marinara sauce with bubbly mozzarella on top.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 20 jumbo pasta shells about half a 12oz box
  • 15 oz whole milk ricotta cheese
  • 10 oz frozen spinach thawed and squeezed dry
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese divided
  • 1/2 tsp garlic powder
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 3 cups marinara sauce jarred or homemade

Method
 

  1. Preheat oven to 375°F (190°C). Cook the jumbo shells according to package directions, cooking 1 minute less than al dente. Drain and lay on a sheet pan to cool slightly.
  2. In a large bowl, combine the ricotta, squeezed-dry spinach, egg, Parmesan, 1 cup of mozzarella, garlic powder, nutmeg, salt, and pepper. Mix until well combined.
  3. Spread 1 cup of marinara sauce across the bottom of a 9x13 baking dish.
  4. Fill each shell with about 2 tablespoons of the ricotta mixture and nestle them into the sauce, open side up.
  5. Spoon the remaining marinara over the shells and sprinkle the remaining 1 cup of mozzarella on top.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake another 5 minutes until the cheese is bubbly and golden. Let rest 5 minutes before serving.

Notes

You can assemble these the night before — cover the unbaked dish with plastic wrap and refrigerate. Add 5-10 minutes to the bake time since it will be cold from the fridge.