Ricotta and Spinach Stuffed Shells

Instructions

Step 1: Preheat and Boil

Begin by preheating your oven to 375°F (190°C). In a large pot, bring salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente, usually about 9–11 minutes. Drain the shells and set them aside to cool slightly.

Step 2: Prepare the Spinach Filling

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1–2 minutes. If you’re using fresh spinach, add it in batches, letting each batch wilt down before adding the next. Stir frequently until the spinach is fully wilted and tender. If you’re using frozen spinach, simply add it to the skillet and cook until heated through.

Once the spinach is ready, remove from the heat and allow it to cool slightly before squeezing out any excess moisture if necessary. Combine the spinach with ricotta cheese, mozzarella, Parmesan, egg (if using), salt, and pepper in a large mixing bowl. Stir well to combine until the mixture is smooth and creamy.

Step 3: Stuff the Shells

Using a spoon, carefully stuff each cooked pasta shell with the ricotta-spinach mixture. Be generous, but don’t overfill the shells, or they may tear. Arrange the stuffed shells in a 9×13-inch baking dish, spreading them out in a single layer.

Step 4: Prepare the Sauce

In a separate bowl, combine your marinara sauce with dried basil, oregano, and red pepper flakes (if using). Pour the sauce evenly over the stuffed shells, covering them completely. If desired, sprinkle an additional ½ cup of mozzarella cheese over the top for a cheesy, golden finish.

Step 5: Bake

Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the top is bubbly and slightly browned.

Step 6: Serve and Enjoy!

Once baked to perfection, remove the dish from the oven and let it rest for a few minutes before serving. Garnish with fresh basil or additional Parmesan cheese for extra flavor, and enjoy the comforting, cheesy goodness of ricotta and spinach stuffed shells.

Tips for Success

• Frozen Spinach: If using frozen spinach, make sure to thaw it thoroughly and squeeze out as much moisture as possible. Excess water can make the filling too runny.
• Make-Ahead Option: You can prepare the stuffed shells in advance by assembling them a day or two before baking. Simply cover the dish with plastic wrap and refrigerate until ready to bake. If baking from the fridge, you may need to increase the baking time slightly.
• Add Protein: For a heartier meal, you can add cooked ground beef, turkey, or chicken to the ricotta filling or mix into the tomato sauce.
• Cheese Variations: Feel free to experiment with different cheeses, such as provolone, fontina, or a blend of Italian cheeses for added richness.

Why You’ll Love This Recipe

Ricotta and Spinach Stuffed Shells combine several irresistible elements: the rich and creamy ricotta, the mild and slightly sweet spinach, and the gooey, melted cheese. It’s a simple dish that feels indulgent and filling, and it’s a great way to sneak some veggies into a delicious meal.

Moreover, stuffed shells are highly versatile and can be adapted for different tastes or dietary needs. Whether you’re vegetarian, gluten-free (with the right pasta), or craving a little extra protein, this dish can be made to suit various preferences.

So, whether you’re cooking for a cozy weeknight dinner or preparing a crowd-pleasing dish for a family get-together, Ricotta and Spinach Stuffed Shells are sure to be a hit.