Spinach and Ricotta Stuffed Shells 🐚🍅
These Spinach and Ricotta Stuffed Shells are the ultimate cozy comfort food—creamy ricotta, garlicky spinach, and melty cheese stuffed into pasta shells and baked in marinara sauce. It’s like lasagna but easier, faster, and just as delicious!
Ingredients
For the Stuffed Shells
- 24 jumbo pasta shells
- 15 oz ricotta cheese
- 2 cups fresh spinach or frozen, thawed, and squeezed dry
- 1 egg
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 garlic cloves minced
- 1 tsp Italian seasoning
- ¼ tsp nutmeg optional
- Salt and pepper to taste
- 24 oz marinara sauce
Optional Add-ins
- Crushed red pepper for spice
- Lemon zest for freshness
- Cooked sausage for a protein boost
Instructions
- Cook the pasta shells in salted water until just al dente. Drain and rinse with cold water to stop cooking.
- Sauté the spinach and garlic until wilted, then squeeze out excess moisture.
- In a bowl, mix ricotta, spinach, egg, mozzarella, Parmesan, Italian seasoning, nutmeg, salt, and pepper.
- Spread a cup of marinara sauce in a baking dish. Stuff each shell with the ricotta-spinach mixture and arrange them in the dish.
- Top with the remaining marinara and extra cheese.
- Bake at 375°F (190°C) for 25-30 minutes, then broil for 2-3 minutes until golden.
Notes
- Undercook pasta slightly since it will continue cooking in the oven.
- Want to meal prep? Freeze unbaked shells and bake straight from frozen (add 10 minutes to baking time).
- Pair with garlic bread and a simple salad for a full meal!