Creamy ricotta, sautéed spinach, and melty mozzarella are stuffed into jumbo pasta shells, topped with marinara, and baked to bubbly perfection.

12 jumbo pasta shells

1 ½ cups ricotta cheese

¼ teaspoon nutmeg (optional)

1 cup mozzarella cheese, shredded (plus extra for topping)

½ 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 and pepper, to taste

Fresh basil or parsley, for garnish

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Prep: Preheat oven to 375°F (190°C).

Prepare spinach: chop if fresh; thaw and squeeze if using frozen.

Cook Pasta Shells:

Boil salted water and cook shells until al dente. Drain and set aside.

Sauté Spinach:

In a skillet, heat olive oil. Add garlic and sauté until fragrant.

Add spinach and cook until wilted (or heated through if frozen). Season with salt and pepper.

Make the Filling:

In a bowl, combine ricotta, mozzarella, Parmesan, egg, nutmeg (if using), and sautéed spinach. Mix well.

Assemble:

Spread a layer of marinara sauce in a baking dish.

Stuff each shell with cheese mixture and place seam-side up in the dish.

Cover with remaining marinara sauce and sprinkle with more mozzarella.

Bake:

Cover with foil and bake for 25 minutes.

Remove foil and bake an additional 10 minutes until bubbly and golden.

Serve:

Garnish with fresh basil or parsley. Enjoy!

Add provolone for an extra cheesy top.

Red pepper flakes can be mixed into the filling or sprinkled on top for heat.

Serve with garlic bread or a crisp green salad.