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Featured image of delicious Spinach Ricotta Stuffed Shells, baked to perfection and ready to serve.

Easy Spinach Ricotta Stuffed Shells

These spinach ricotta stuffed shells are a comforting and satisfying Italian-American classic. Jumbo pasta shells are filled with a creamy mixture of ricotta cheese, spinach, Parmesan, and seasonings, then baked in marinara sauce until bubbly and golden brown. This recipe emphasizes proper technique to avoid soggy shells and watery filling, ensuring a delicious and impressive dish.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 large egg, lightly beaten
  • 1/4 teaspoon nutmeg
  • Salt to taste
  • Black pepper to taste
  • Fresh basil leaves, for garnish optional

Equipment

  • large pot
  • colander
  • Cheesecloth or kitchen towel
  • large skillet
  • Large bowl
  • Spoon or piping bag
  • 9x13-inch baking dish
  • aluminum foil
  • Oven

Method
 

  1. Cook the Shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions, but reduce the cooking time by 2 minutes. The shells should be al dente. Drain well and rinse with cold water to stop the cooking process. Gently set aside on a baking sheet lined with parchment paper.
  2. Prepare the Filling: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant. Add the squeezed-dry spinach to the skillet and cook for 2 minutes, stirring occasionally, until any remaining moisture has evaporated. Remove from heat and let cool slightly.
  3. Combine the Filling: In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Add the cooled spinach mixture and mix well until everything is evenly incorporated.
  4. Assemble the Shells: Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Using a spoon or a piping bag, carefully stuff each pasta shell with the ricotta mixture. Arrange the stuffed shells in the baking dish, seam-side up, in a single layer.
  5. Bake: Pour the remaining marinara sauce over the stuffed shells, making sure they are well coated. Sprinkle with additional Parmesan cheese, if desired. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  6. Serve: Let the stuffed shells cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.

Notes

For best results, drain the ricotta cheese overnight in the refrigerator using a cheesecloth-lined colander. Ensure the spinach is thoroughly squeezed dry to prevent a watery filling. To add more flavor to the sauce, sauté minced garlic and finely chopped onion in olive oil before adding the marinara sauce. You can add a pinch of red pepper flakes for a subtle kick. Stuffed shells can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. The baked shells can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. For a vegetarian option, use a vegetarian Parmesan cheese. To make the recipe gluten-free, use gluten-free jumbo shells. For a richer flavor, use whole milk ricotta cheese.