Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a comforting vegetarian pasta dish featuring jumbo shells filled with a creamy blend of ricotta, mozzarella, Parmesan, and sautéed spinach, baked in marinara sauce until golden and bubbly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 16 jumbo pasta shells (plus a few extra, cooked al dente)
- 1 1/2 tbsp olive oil
- 2 tsp garlic, minced
- 4 cups fresh spinach, roughly chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 1 tbsp fresh basil, finely chopped
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 1/4 cups marinara sauce
Instructions
- Preheat oven to 375°F. Cook pasta shells al dente, then drain and set aside.
- In a skillet, heat olive oil over medium-high. Sauté garlic until golden, then add spinach and cook until wilted (about 3–4 minutes). Let cool slightly.
- In a bowl, mix spinach, ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper until well combined.
- Spread 1/2 cup marinara sauce in the bottom of an 8×8-inch baking dish.
- Stuff each shell with the cheese mixture and arrange in the dish.
- Top with remaining marinara sauce, cover with foil, and bake for 25 minutes.
- Remove foil and bake another 10–15 minutes until golden and bubbly.
- Serve warm with extra Parmesan on top.
Notes
- Substitute Italian seasoning for fresh basil if needed.
- Use whole-milk ricotta for a richer filling.
- Try vodka sauce or homemade tomato sauce for variation.
- Frozen spinach can be used—just thaw and squeeze dry.
- Great for making ahead or freezing unbaked for later.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
