Description
This Spinach and Ricotta Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, and fresh spinach, baked in a flavorful marinara sauce. It’s a comforting Italian-inspired vegetarian dish perfect for dinner gatherings or a family meal.
Ingredients
Scale
Pasta and Sauce
- 16 jumbo pasta shells (plus a couple extra to allow for breakage)
- 1¼ cups marinara sauce
Filling
- 1½ tbsp olive oil
- 2 tsp fresh garlic, minced
- 4 cups packed fresh spinach leaves, roughly chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- ½ cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 1 tbsp fresh basil, finely chopped
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat and Cook Pasta. Preheat your oven to 375°F (190°C). Cook the pasta shells al dente according to the package instructions. Drain them carefully and set aside to cool so they are easier to handle for stuffing.
- Sauté Garlic and Spinach. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic once the oil shimmers and sauté until it starts to brown—about 1 to 2 minutes. Add the chopped spinach and cook for 3 to 4 minutes, stirring occasionally, until wilted but still bright green. Remove from heat and let the spinach mixture cool.
- Prepare the Cheese Mixture. In a mixing bowl, combine the cooled spinach, ricotta cheese, shredded mozzarella, grated Parmesan, the egg, chopped fresh basil, kosher salt, and black pepper. Stir thoroughly until all the ingredients are evenly incorporated.
- Stuff the Shells. Pour ½ cup of marinara sauce into the bottom of an 8×8-inch shallow baking dish. Carefully spoon a generous amount of the spinach and cheese filling into each cooked pasta shell, then place the stuffed shells into the baking dish in a single layer.
- Add Sauce and Bake. Pour the remaining marinara sauce evenly over the stuffed shells. Cover the dish tightly with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until the top is slightly browned and the sauce is bubbling.
- Serve. Remove from the oven and let cool slightly. Serve warm, sprinkled with additional grated Parmesan cheese for garnish.
Notes
- Cooking a few extra pasta shells is recommended as some may break during cooking.
- For best results, do not overcook the pasta; it should be slightly firm (al dente) so it holds the filling well.
- Fresh spinach can be substituted with frozen spinach, but be sure to thaw and squeeze out excess moisture before using.
- This recipe can be prepared ahead up to the baking step and refrigerated; bake when ready to serve.
- Use low-fat cheeses to keep the dish lighter without sacrificing flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 3 stuffed shells)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 75 mg
Keywords: stuffed shells, spinach ricotta pasta, baked pasta, vegetarian Italian recipe, comfort food
