Description
A foolproof, creamy spinach and ricotta stuffed shell recipe designed for busy weeknights. This dish offers a comforting, restaurant-quality meal with minimal active prep time and easy cleanup.
Ingredients
Scale
- 1 box (15-16 oz) Jumbo Shells
- 15 oz (425g) Ricotta Cheese (whole milk, block or fresh container)
- 1.5 cups (170g) Low-moisture Mozzarella Cheese, shredded
- 5 oz (140g) Fresh Baby Spinach, packed
- 1 large Egg
- 3 cloves Garlic, minced
- 1 teaspoon Dried Oregano
- Salt and Black Pepper, to taste
- 24–26 oz (680-740g) Marinara Sauce
- 1 tablespoon Extra Virgin Olive Oil
- Fresh Basil, chopped (optional garnish)
- Parmesan Cheese, grated (optional garnish)
Instructions
- Bring a large pot of salted water to a boil. Add jumbo shells and cook according to package directions, but stop 1 minute before fully al dente. Drain and rinse with cool water. Toss with a little olive oil to prevent sticking.
- While pasta boils, heat olive oil in a large skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant. Add fresh spinach and toss until wilted (about 2 minutes). Remove from heat, let cool slightly, then squeeze out excess water from the spinach with your hands.
- In a medium mixing bowl, combine ricotta cheese, shredded mozzarella, squeezed spinach, egg, oregano, salt, and pepper. Mix until creamy and uniform. Taste and adjust seasoning.
- Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Stuff each shell with the ricotta mixture (do not overstuff) and place seam-side up in the dish. You should fit 18-20 shells.
- Pour remaining marinara sauce over the shells. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and slightly golden. Optionally broil for 1-2 minutes for extra browning.
- Let the dish rest for 5 minutes before serving to allow filling to set. Garnish with fresh basil and Parmesan if desired.
Notes
[‘Squeeze the spinach thoroughly to remove all excess water to prevent a watery filling.’, ‘Undercook the pasta slightly as it will continue to cook in the oven.’, ‘Use room temperature ricotta for easier mixing.’, ‘Can be frozen unbaked for up to 3 months. Bake from frozen with extra time.’, ‘Ensure shells are covered with sauce to prevent drying out.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells per
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 55
- Fiber: 3
- Protein: 22
Keywords: stuffed shells, weeknight dinner, creamy ricotta, spinach pasta, easy Italian dinner, meal prep, family friendly