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Ricotta and Spinach Stuffed Shells

Creamy ricotta and sautéed spinach fill jumbo pasta shells, baked in marinara and topped with melted mozzarella for a comforting family meal.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 8 servings

Ingredients

  • 24 jumbo pasta shells
  • 1 tablespoon olive oil
  • 2 to 3 cloves garlic finely minced
  • 4 cups fresh spinach
  • 2 cups ricotta cheese
  • 1/2 cup shredded Parmesan cheese
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 1/2 cups jarred marinara sauce from a 24-ounce jar, divided
  • 1 cup shredded mozzarella cheese
  • fresh parsley optional for garnish

Instructions

  • Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and spread about 3 to 4 tablespoons of marinara sauce evenly across the bottom.
  • Bring a large pot of salted water to a boil and cook the jumbo shells according to package directions until al dente (about 10–12 minutes). Drain, rinse with cold water, and toss with a little olive oil to prevent sticking; set aside.
  • While the shells cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and sauté briefly until fragrant, then add the fresh spinach and cook, stirring frequently, until wilted, about 3–4 minutes.
  • Remove the skillet from heat and let the spinach cool about 5 minutes. Place the spinach on paper towels and squeeze out excess moisture, then transfer to a cutting board and finely chop.
  • In a large bowl combine the chopped spinach, ricotta, shredded Parmesan, egg, salt, pepper, dried parsley, dried basil, and dried oregano; stir until evenly mixed and taste to adjust seasoning if desired.
  • Spoon about 1½ tablespoons of the ricotta-spinach mixture into each cooked jumbo shell and place the filled shells in the prepared baking dish in a single layer.
  • Pour the remaining marinara sauce (about 2 to 2½ cups) evenly over the filled shells, then sprinkle the shredded mozzarella evenly on top.
  • Bake on the center rack for about 30 minutes, until the edges bubble and the cheese is lightly golden; rotate the pan halfway through baking for even browning. If chilled beforehand, let the casserole sit 30–45 minutes at room temperature before baking.
  • Let the baked shells rest a few minutes before serving and garnish with chopped fresh parsley if desired.

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • cutting board and knife
  • Tongs or slotted spoon
  • Paper Towels

Notes

  • Use fresh spinach, not frozen, to avoid excess moisture.
  • Wring the cooked spinach with paper towels to remove extra liquid.
  • You can use store-bought or homemade marinara sauce as preferred.
  • If making ahead, assemble and refrigerate up to 24–48 hours before baking.
  • If frozen, thaw thoroughly before baking.