Spinach and Ricotta Stuffed Shells Recipe

2. Prepare the Filling:

In a large bowl, combine ricotta, mozzarella, Parmesan, chopped spinach, minced garlic, egg (if using), salt, pepper, and Italian seasoning. Mix until well combined.

3. Stuff the Shells:

Spread a thin layer of marinara sauce on the bottom of a baking dish. Carefully fill each pasta shell with the spinach and ricotta mixture and place them in the dish.

4. Bake:

Pour the remaining marinara sauce over the stuffed shells and sprinkle extra mozzarella cheese on top. Cover with foil and bake at 375°F (190°C) for 25-30 minutes. Remove foil during the last 10 minutes for a bubbly, golden cheese topping.

Serving Suggestions

• Serve with a fresh green salad or garlic bread for a complete meal.
• Pair with a glass of red wine or sparkling water with lemon.
• Leftovers reheat beautifully for next-day lunches or dinners.

Tips for Perfect Stuffed Shells

• Don’t overcook the pasta shells to avoid them falling apart during stuffing.
• Use fresh spinach for the best flavor, or thoroughly drain frozen spinach to prevent sogginess.
• Add a pinch of nutmeg to the filling for a subtle warmth and depth.
• Customize by adding sautéed mushrooms or artichokes for extra flavor.

A Cozy, Crowd-Pleasing Favorite

These Spinach and Ricotta Stuffed Shells combine creamy, cheesy goodness with wholesome veggies for a meal that comforts and delights. Whether for weeknight dinners or special gatherings, they’re a classic recipe that never goes out of style.

Would you like me to provide a printable recipe card or suggest wine pairings to complement this dish?