Description
Creamy ricotta and spinach stuffed into tender jumbo pasta shells, topped with marinara and melted cheese, then baked to bubbly perfection. A comforting Italian classic that’s easy to make and always a crowd-pleaser.
Ingredients
Scale
- 20–24 jumbo pasta shells
- 15 ounces ricotta cheese
- 6 cups fresh spinach (about 1 pound)
- 2 cups shredded mozzarella cheese
- 3/4 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 3 cups marinara sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Cook jumbo pasta shells in salted water until al dente, then drain and set aside.
- Sauté minced garlic in olive oil for 1 minute until fragrant.
- In a large bowl, mix ricotta, cooked spinach, sautéed garlic, 1 cup mozzarella, 1/2 cup parmesan, egg, salt, and pepper until well combined.
- Spread 1 cup of marinara sauce over the bottom of the baking dish.
- Fill each shell with the ricotta-spinach mixture and place in the dish seam-side up.
- Pour remaining marinara sauce over the shells, then sprinkle with the remaining mozzarella and parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden on top.
- Let rest for 10 minutes before serving.
Notes
- Undercook the pasta slightly so it doesn’t tear while stuffing or baking.
- Use a piping bag or zip-top bag to make filling easier and cleaner.
- Drain spinach well to avoid watery filling.
- For a golden top, broil the last 2–3 minutes, watching closely.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 6g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg
Keywords: stuffed shells, spinach ricotta pasta, vegetarian baked pasta, Italian comfort food, easy dinner