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- 20 jumbo pasta shells - 1 cup ricotta cheese - 1 cup spinach, cooked and chopped - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 egg, beaten - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 jar (24 oz) marinara sauce - Salt and pepper to taste - Fresh basil for garnish (optional) For this dish, we use jumbo pasta shells. These shells hold the filling well. The ricotta cheese gives a creamy texture. Cooked spinach adds a fresh taste and color. I love using both mozzarella and Parmesan for great flavor. The beaten egg helps bind everything together. Garlic adds depth, while dried herbs enhance the taste. I suggest using a good marinara sauce. It brings everything together when baked. Lastly, fresh basil adds a nice touch. You can skip it if you want, but I recommend it. Each ingredient plays a role in making these stuffed shells a hit. {{ingredient_image_1}} - Cooking the jumbo shells Start by boiling a large pot of salted water. Add the jumbo pasta shells and cook them until they are al dente. This usually takes about 9 to 11 minutes. Stir them gently to prevent sticking. Once cooked, drain the shells in a colander. - Cooling the shells After draining, let the shells cool for a few minutes. You can spread them out on a clean kitchen towel. This helps them stop cooking and makes them easier to handle later. - Combining ricotta, spinach, and cheeses In a big mixing bowl, combine the ricotta cheese, cooked spinach, half of the mozzarella, and the Parmesan cheese. Mix well with a spatula until everything is blended smoothly. The colors and textures should be inviting. - Mixing in egg and seasonings Add the beaten egg, minced garlic, oregano, basil, salt, and pepper to the cheese mix. Stir until all ingredients are well combined. This filling should taste rich and flavorful. - Stuffing the shells Take each cooled shell and fill it with a generous spoonful of the ricotta mixture. Make sure not to overfill, as they need space to bake. Place each stuffed shell seam side up in the baking dish. - Layering the baking dish with marinara sauce Pour a thin layer of marinara sauce at the bottom of a 9x13 inch baking dish. This keeps the shells moist while baking. Then, arrange the stuffed shells in a single layer. Pour the remaining marinara sauce over the top and sprinkle the rest of the mozzarella cheese. - Initial baking covered Cover the dish tightly with aluminum foil. Bake in a preheated oven at 375°F for 25 minutes. This step helps the flavors meld nicely while keeping the shells tender. - Finishing baking uncovered After 25 minutes, remove the foil. Bake for an additional 10 minutes until the cheese on top is bubbly and golden brown. This creates a lovely crust that adds texture to the dish. To get the perfect shell texture, cook the jumbo shells until they are al dente. This means they should be firm when you bite into them. If you overcook them, they will break easily when you stuff them. Always add salt to the boiling water. This step adds flavor to the pasta. To avoid breaking shells during cooking, handle them gently. Stir them carefully while boiling. Use a slotted spoon to remove them from the pot. Let them cool slightly on a clean kitchen towel. This way, they won’t stick together. Stuffed shells pair well with a fresh salad. A simple green salad with a light vinaigrette works great. Garlic bread also makes a nice side. It adds some crunch and is perfect for dipping in the sauce. For wine, a light red like Pinot Noir is a good choice. It complements the cheese and sauce flavors. If you prefer white wine, a crisp Sauvignon Blanc works too. For an appealing dish, use a nice, wide plate. Arrange the stuffed shells in a neat row. Add some marinara sauce on the plate for color and flavor. Garnishing with fresh basil adds a pop of green. Sprinkle chopped basil lightly over the top before serving. It will make the dish look even more inviting. Pro Tips Cook the Shells Al Dente: To ensure your pasta holds its shape and provides the perfect texture, cook the shells just until al dente. This will prevent them from becoming too soft during baking. Use Fresh Spinach: If possible, use fresh spinach instead of frozen. Fresh spinach has a brighter flavor and texture, making your stuffed shells even more delicious. Experiment with Cheese: While ricotta and mozzarella are classic choices, you can add other cheeses like feta or goat cheese for a unique twist on the flavor profile. Let it Rest: Allow the dish to cool for a few minutes before serving. This helps the cheese set slightly, making it easier to serve and enjoy. {{image_2}} You can easily change some ingredients in this dish. If you want a dairy-free option, use cashew cheese or tofu-based ricotta. These alternatives taste great and keep the dish creamy. Adding proteins like chicken or turkey can make it heartier. Just cook the meat first, then mix it into the ricotta and spinach filling. This swap adds extra flavor and makes the meal more filling. To spice things up, try adding red pepper flakes. This small change gives the dish a nice kick. If you prefer milder flavors, skip this step. You can also mix in different herbs. Fresh parsley, thyme, or chives can add a new twist. Feel free to experiment and find your favorite blend! For a vegan version, use plant-based cheese. You can also replace the egg with flaxseed meal or mashed banana. These options help bind the filling without using eggs. Adding more vegetables to the filling can boost nutrition. Consider adding mushrooms, bell peppers, or zucchini. These veggies add color and flavor, making the dish even more tasty. To keep your stuffed shells fresh, place them in an airtight container. This method is best for refrigeration. You can also cover the dish tightly with plastic wrap. Store the shells in the fridge for up to three days. After that, the flavors may fade, and the texture can change. Freezing stuffed shells is a great way to save them for later. First, let the shells cool completely. Then, place them in a single layer on a baking sheet. Once they are frozen, transfer them to a freezer-safe bag or container. You can freeze them for up to three months. When you’re ready to eat, remove the shells from the freezer. Reheat them directly from frozen. Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for about 30 minutes. After that, remove the foil and bake for an additional 10 minutes. This way, you will get a bubbly and golden top. Baked Ricotta Spinach Stuffed Shells can last in the fridge for about 3 to 5 days. Make sure to store them in an airtight container. This helps keep the flavors fresh and the texture nice. If you notice any change in smell or look, it's best to throw them out. Yes, you can prepare these stuffed shells ahead of time. You can assemble them and store in the fridge for up to 24 hours before baking. This makes for an easy dinner on a busy day. Just cover the dish with foil to keep them fresh. If you freeze them, they can last for about 2 to 3 months. Just remember to thaw in the fridge before baking. These stuffed shells pair well with a fresh salad or garlic bread. A simple green salad adds crunch and freshness. You can also serve them with roasted vegetables for a healthy side. If you like, a light red wine can complement the dish nicely. Choose a Chianti or a light Merlot for a great match. In this post, I shared how to make delicious Baked Ricotta Spinach Stuffed Shells. You learned about the key ingredients, step-by-step instructions, and helpful tips for cooking and serving. Remember, you can easily customize the recipe to suit your taste. Try different fillings or add spices to make it your own. Meal prep can save time, so consider making some ahead. Enjoy this tasty dish with family and friends, and don't forget to have fun while cooking!

Baked Ricotta Spinach Stuffed Shells

Delicious jumbo pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted mozzarella.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup spinach, cooked and chopped
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 piece egg, beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 jar marinara sauce (24 oz)
  • to taste salt and pepper
  • optional fresh basil for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the jumbo shells in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside to cool slightly.
  • In a large mixing bowl, combine ricotta cheese, cooked spinach, half of the mozzarella cheese, Parmesan cheese, beaten egg, minced garlic, oregano, basil, salt, and pepper. Mix until well combined.
  • Spoon a generous amount of the ricotta and spinach mixture into each cooked pasta shell.
  • Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in the dish, seam side up.
  • Top the shells with the remaining marinara sauce and sprinkle the rest of the mozzarella cheese on top.
  • Cover the dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  • Let the dish cool for a few minutes before serving. Garnish with fresh basil if desired.

Notes

Garnish with fresh basil for added flavor.
Keyword pasta, ricotta, spinach, stuffed shells