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Stuffed Pasta Shells with Ricotta and Spinach

A comforting and delicious family classic featuring large pasta shells stuffed with creamy ricotta and fresh spinach, baked in marinara sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 12 pieces Large pasta shells
  • 15 oz Ricotta cheese Creamy and rich
  • 10 oz Fresh spinach Can substitute with kale or Swiss chard
  • 1 cup Parmesan cheese Use nutritional yeast for a dairy-free option
  • 1 large Egg Binds the filling together
  • 2 cloves Garlic Minced
  • to taste Salt Essential for seasoning
  • to taste Pepper Essential for seasoning
For Assembling
  • 2 cups Marinara sauce Store-bought or homemade

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grab your favorite baking dish.
  2. In a large pot of salted boiling water, cook the pasta shells for about 8-10 minutes, until al dente. Drain and set aside to cool slightly.
  3. In a large bowl, mix together the ricotta cheese, steamed spinach (squeeze out excess moisture), grated Parmesan, egg, minced garlic, salt, and pepper until the mixture is creamy and well combined.
Stuffing and Baking
  1. Spoon generous amounts of the ricotta mixture into each pasta shell. Place the filled shells in the baking dish, opening side up.
  2. Pour marinara sauce over the stuffed shells, ensuring they’re well-coated. Sprinkle some extra Parmesan on top.
  3. Cover the dish with foil and bake for 20 minutes. Remove the foil for the last 10 minutes to let the cheese brown slightly.
  4. Allow to cool for a few minutes, then serve.

Notes

These stuffed shells can be made ahead of time, stored in the refrigerator, and baked when ready. Leftovers can be stored in an airtight container for up to 3 days. They also freeze beautifully.