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The Best Easy Ricotta Stuffed Shells

The Best Easy Ricotta Stuffed Shells

Delight in the classic taste of Italy with these creamy Ricotta Stuffed Shells, filled with cheese and spinach, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 465 kcal

Equipment

  • large pot
  • skillet
  • mixing bowl
  • baking dish
  • Aluminum foil

Ingredients
  

Pasta and Cheese Filling

  • 12 pieces jumbo pasta shells
  • 1.5 cups ricotta cheese
  • 0.25 teaspoon nutmeg optional
  • 1 cup mozzarella cheese shredded (plus extra for topping)
  • 0.5 cup parmesan cheese grated
  • 1 large egg
  • 1 cup fresh spinach chopped (or ½ cup frozen spinach, thawed and drained)
  • 2 cloves garlic minced
  • 2 cups marinara sauce
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste
  • Fresh basil or parsley for garnish

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C).
  • If using fresh spinach, wash and chop it finely. If using frozen spinach, ensure it's thawed and squeeze out any excess water.

Cook the Pasta Shells

  • In a large pot of boiling salted water, cook the jumbo pasta shells until they're al dente. Drain and set aside.

Prepare the Filling

  • In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
  • Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt and pepper.
  • In a mixing bowl, combine the ricotta, mozzarella, parmesan, egg, nutmeg (if using) and the sautéed spinach mixture. Mix until all ingredients are well incorporated.

Assemble the Dish

  • Spread a layer of marinara sauce at the bottom of a baking dish.
  • Carefully stuff each pasta shell with the cheese and spinach mixture and place them seam side up in the dish.
  • Pour the remaining marinara sauce over the stuffed shells. Sprinkle additional mozzarella on top.

Bake

  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden.

Serve

  • Garnish with fresh basil or parsley before serving.

Notes

For an extra cheesy top, you can add more mozzarella or even some provolone cheese before the final 10 minutes of baking. If you like a bit of heat, consider adding some red pepper flakes to the cheese mixture or sprinkling on top before baking. This dish pairs wonderfully with a fresh green salad or garlic bread on the side.

Nutrition

Serving: 1servingCalories: 465kcalCarbohydrates: 29gProtein: 27gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 119mgSodium: 1058mgPotassium: 611mgFiber: 3gSugar: 6gVitamin A: 1994IUVitamin C: 11mgCalcium: 521mgIron: 3mg
Keyword Cheese, easy recipe, pasta, Ricotta, Spinach, Stuffed Shells
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