Spinach and Ricotta Stuffed Shells

★ 4.7 · Advanced

This vegetarian baked pasta dish features jumbo pasta shells filled with a creamy spinach and three-cheese mixture, baked under bubbling marinara until golden and irresistible.

30 minPrep Time

35 minCook Time

65 minTotal Time

6 servings (about 24 shells)Yield

Why You'll Love This

Classic Italian-American comfort food
Can be assembled ahead and baked later
Freezer-friendly before or after baking

Ingredients

24jumbo pasta shells (about 8 oz)
10 ozfrozen chopped spinach, thawed and squeezed very dry
15 ozricotta cheese
1 1/2 cupsshredded mozzarella cheese, divided
1/2 cupgrated parmesan cheese, divided
1large egg
2 clovesgarlic, minced
1/2 teaspoonsalt, plus more for pasta water
1/4 teaspoonblack pepper
1/4 teaspoonground nutmeg
3 1/2 cupsmarinara sauce (jarred or homemade)
2 tablespoonsfresh basil, chopped, for garnish

Nutrition (estimated per serving)

460Calories

24gProtein

20gFat

46gCarbs

4gFiber

900mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 375 F.
Bring a large pot of well-salted water to a boil over high heat. Add the pasta shells and cook, stirring occasionally to prevent sticking, 1 to 2 minutes less than the package directions so they are very al dente (they will finish cooking in the oven).
Drain the shells and rinse briefly with cool water to stop cooking and prevent sticking; spread them on a baking sheet in a single layer to cool slightly.
In a large bowl, combine the well-squeezed spinach, ricotta, 1 cup of the mozzarella, 1/4 cup of the parmesan, the egg, garlic, salt, pepper, and nutmeg. Mix until evenly combined.
Spread 1 cup of the marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Using a spoon or piping bag, fill each pasta shell with about 1 1/2 to 2 tablespoons of the ricotta-spinach mixture, being careful not to overstuff or tear the shells.
Arrange the stuffed shells open-side up in a single layer over the sauce in the baking dish.
Spoon the remaining 2 1/2 cups marinara sauce evenly over the top of the shells, making sure they are mostly covered.
Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup parmesan evenly over the top.
Cover the dish tightly with aluminum foil, making sure it does not touch the cheese, and bake for 20 minutes.
Remove the foil and continue baking for 10 to 15 more minutes, until the cheese is melted, bubbling, and lightly golden in spots, and a shell in the center reaches 165 F.
Let the dish rest for 5 to 10 minutes before serving so the sauce sets slightly.
Garnish with fresh basil and serve hot.

Tips

Squeeze the thawed spinach very dry in a clean towel; excess water will make the filling runny and the dish watery.
Undercooking the shells slightly before baking prevents them from becoming mushy or tearing when stuffed.