Easy Spinach Ricotta Stuffed Shells

Creamy ricotta, tender spinach, and perfectly cooked jumbo shells come together in this easy baked pasta dish that feels cozy and satisfying. A simple marinara base brings everything together for a meal your whole family will love.

Course Main Course

Cuisine Italian

Prep Time 30

Cook Time 40

Resting Time 5

Total Time 1 15

Servings

Calories 255kcal

Author Tina Frank

Ingredients

25-30 jumbo pasta shells
(1) 10-ounce bag (about 6 ½ cups) fresh spinach, large stems removed
3 cups (24 ounces) whole milk ricotta cheese drained if watery
2 large eggs
1 ¼ teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon ground black pepper
1 ¼ cups (¾ cup + ½ cup) freshly grated Parmesan cheese, divided
2 ½ cups (1 ½ cups + 1 cup) shredded mozzarella cheese, divided
4 cups (1 ½ cups + 2 ½ cups) homemade or store-bought marinara sauce, divided
Fresh Italian parsley or basil for optional garnish

Instructions

Preheat your oven to 375°F. Prepare a 9x13-inch baking dish with a light coating of nonstick cooking spray. Set the dish aside.
Bring a large pot of salted water to a boil. Cook 25-30 jumbo shells just until al dente according to package directions. Drain and lay them flat on a parchment-lined baking sheet to prevent sticking.
In a large skillet over medium heat, cook 10 ounces of fresh spinach until wilted, about 4–5 minutes total. Transfer to a colander and let it cool slightly. Wrap the cooked spinach in a clean kitchen towel and squeeze out the excess liquid. Then chop finely and set aside.
In a large mixing bowl, combine 3 cups (24 ounces) of ricotta, 2 large eggs, 1 ¼ teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and ½ teaspoon ground black pepper. Stir until smooth. Fold in the chopped spinach, ¾ cup grated Parmesan cheese, and 1½ cups shredded mozzarella until all ingredients are combined and the mixture is thick.
Spread 1½ cups of marinara sauce into the bottom of a 9x13-inch baking dish.
Fill each shell with a generous scoop of the spinach ricotta mixture and nestle them open side up into the baking dish. Pack them in snugly so they don’t tip.
Spoon the remaining marinara sauce over the tops of the stuffed shells. Sprinkle with the remaining mozzarella and Parmesan cheese.
Cover the baking dish tightly with foil and bake at 375°F for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbling.
Let the shells rest for 5 minutes before serving. Garnish with fresh Italian parsley or basil if desired.
Serve the shells hot and ENJOY!

Notes

Cook the shells just to al dente since overcooked dry pasta shells tend to split as you try to stuff them. Lay them flat after draining to prevent sticking or tearing while filling.

This recipe fills 25 to 30 jumbo shells, which will fit snugly in a standard 9x13-inch baking dish when arranged tightly in rows.

Fresh spinach must be fully wilted, squeezed dry, and finely chopped before adding to the ricotta mixture to avoid excess moisture in the filling.

Spreading some of the marinara sauce on the bottom of the dish helps to protect the cooked shells from drying out.

Let the shells rest after baking since this helps the cheese mixture set for the best results.

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