Easy Spinach and Ricotta Stuffed Shells
A creamy and flavorful dish featuring jumbo pasta shells filled with ricotta cheese and fresh spinach, topped with marinara sauce.
Ingredients
For the Filling
- 2 cups ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup shredded mozzarella cheese plus more for topping
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Pasta and Sauce
- 20-25 pieces jumbo pasta shells
- 2 cups marinara sauce homemade or store-bought
- Fresh basil or parsley for garnish optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions, about 8-10 minutes, until al dente. Drain and set aside to cool.
- In a mixing bowl, combine ricotta cheese, chopped spinach, shredded mozzarella, grated Parmesan, garlic powder, salt, and pepper. Mix until well blended.
- Take each cooked shell and spoon a generous amount of the ricotta mixture into each one. Place the stuffed shells seam side up in a baking dish.
Baking
- Pour half of the marinara sauce over the filled shells, ensuring they are well coated. Gently spoon the remaining sauce over the top.
- Sprinkle additional mozzarella cheese over the top.
- Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
Serving
- Remove from the oven, garnish with fresh basil or parsley if desired, and serve warm.
Notes
Make ahead by preparing the filling a day in advance. Store leftovers in an airtight container for up to 3 days or freeze unbaked assembled shells for up to 2 months.