Spinach and Ricotta Stuffed Shells
Ingredients
- 16 jumbo pasta shells
Cook a couple of extra shells to allow for a few breaking while the pasta cooks.
- 1-1/2 tbsp olive oil
- 2 tsp fresh garlic
minced
- 4 cups fresh spinach leaves
roughly-chopped, packed
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- 1/2 cup grated Parmesan cheese
plus more for serving
- 1 large egg
- 1 tbsp fresh basil
finely chopped
- 1 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
- 1-1/4 cups marinara sauce
Directions
- 1
Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
- 2
Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
- 3
In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
- 4
Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.
Spinach and Ricotta Stuffed Shells
Similar Recipes
Ratings & Reviews
Based on 314 ratings
Rating Breakdown
About this Recipe
Craving a comforting, classic Italian-inspired meal that’s both satisfying and easy to prepare? These Spinach and Ricotta Stuffed Shells deliver all the cheesy, herb-infused goodness you love, perfect for a cozy weeknight dinner or a special family gathering.
This recipe shines by combining creamy skim-milk ricotta with fresh, vibrant spinach and aromatic basil, all enveloped in tender jumbo pasta shells. The addition of both skim-milk mozzarella and grated Parmesan creates a rich, multi-layered cheese experience that's balanced beautifully by the bright marinara sauce. It’s a timeless dish that appeals to everyone at the table.
Prepare for a dish where each jumbo pasta shell cradles a generous portion of a savory, herbaceous filling. You'll enjoy the delightful contrast of the soft, tender pasta against the rich, creamy ricotta and melted mozzarella, all brightened by fresh spinach, garlic, and basil. Each bite is coated in a vibrant marinara, making for a truly heartwarming and satisfying experience that feels both indulgent and home-cooked.
- Customization & Variations:
- For a heartier dish, consider stirring cooked ground beef or Italian sausage into the ricotta mixture.
- While this recipe uses skim-milk cheeses, you can swap in whole-milk ricotta or mozzarella for an even richer filling.
- Don't have fresh basil? A pinch of dried Italian seasoning can work in a pinch, though fresh is always best for flavor.
Serve these comforting stuffed shells as the centerpiece of a delicious dinner. They pair wonderfully with a simple green salad and some crusty bread for soaking up every last drop of that delicious marinara sauce.