Sometimes you want something warm, creamy and comforting in your belly, don’t you? I do. Pasta shells stuffed with spinach and ricotta, topped with a tangy tomato sauce is the perfect meal for such cravings.

I make a Simple Tomato Sauce, but if you want to keep things quick and easy, use a store bought marinara sauce. One ingredient that can make or break this dish is the ricotta. Use a high quality brand such as Bel Gioioso Ricotta, or you may be able to find locally made ricotta at a farmer’s market near you. I have found that when I have used store or generic brands, I’ve ended up with gritty textured fillings, when it should be creamy and slightly sweet in flavor. This is also a great recipe to make ahead of time and reheat, and makes for delicious leftovers.

Spinach and Ricotta Stuffed Shells

Eva Marie

Creamy ricotta, tender spinach, and Parmesan are tucked into pasta shells, baked in a blanket of marinara sauce, and topped with bubbling mozzarella. This comforting Italian-inspired dish is perfect for family dinners, entertaining, or making ahead for busy weeknights.

Print Recipe

Cook Time 35

Total Time 35

Course Main

Cuisine Italian

Servings -8 servings

Ingredients

1 12-ounce box jumbo pasta shells
1 tablespoon olive oil
2 shallots finely minced
2 cloves garlic minced
1 16-ounce package frozen chopped spinach, thawed and thoroughly squeezed dry
16 ounces whole milk ricotta cheese
1 large egg
¾ cup grated Parmesan cheese divided
2 tablespoons fresh parsley finely chopped
¼ teaspoon freshly grated nutmeg
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 23- to 24-ounce jar marinara sauce, plus extra if desired
1 8-ounce ball fresh mozzarella, grated
Fresh basil leaves for serving

Instructions

Preheat the oven to 375°F (190°C).

Boil the pasta

Bring a large pot of generously salted water to a boil. Cook the pasta shells until just al dente according to package directions. Drain and toss lightly with a drizzle of olive oil to prevent sticking.

Make the ricotta stuffing

While the pasta cooks, heat the olive oil in a small skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the garlic and cook for another 30 seconds, until fragrant. Remove from the heat.
In a large mixing bowl, combine the spinach, ricotta, egg, ½ cup of the Parmesan cheese, parsley, nutmeg, salt, pepper, and the shallot-garlic mixture. Stir until well combined.

Assemble

Spread about 1 cup of marinara sauce over the bottom of a 9 x 13-inch baking dish.
Fill each shell generously with the ricotta mixture and arrange them snugly in the baking dish.
Spoon the remaining marinara sauce evenly over the shells.

Bake

Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and sprinkle the shells with the grated mozzarella and the remaining ¼ cup Parmesan cheese.
Return to the oven and bake uncovered for 10 to 15 minutes, until the cheese is melted and lightly golden.

Serve

Let the shells rest for 5 minutes before serving.
Garnish with fresh basil and additional Parmesan, if desired.

Notes

For the best texture, be sure to squeeze as much moisture as possible from the thawed spinach before mixing the filling.

These stuffed shells can be assembled up to a day in advance and refrigerated until ready to bake. If baking from cold, add 5–10 minutes to the covered baking time.

Enjoy!

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells