Description
Creamy ricotta and sautéed spinach stuffed into tender pasta shells, smothered in marinara, and topped with melty mozzarella—perfect for a cozy dinner.
Ingredients
19–20 jumbo pasta shells
4 cups fresh spinach
1 teaspoon olive oil
3 cups marinara sauce
2 cloves garlic, minced or pressed
15 ounces whole milk ricotta cheese
3 cups shredded mozzarella cheese, divided
¼ cup Parmesan cheese, shredded or grated
1 ½ teaspoons Italian seasoning
1 large egg
¼ teaspoon salt
¼ teaspoon black pepper
Chopped parsley (optional), for garnish
Instructions
Preheat Oven: Preheat to 375°F (190°C) and coat a 9×13-inch baking dish with cooking spray.
Cook Pasta: Boil shells in salted water until al dente (about 11 minutes). Drain and toss lightly with olive oil to prevent sticking.
Prepare Spinach:
In a pan, heat olive oil and garlic for 1 minute until fragrant.
Add spinach and sauté until wilted (about 3 minutes).
Drain excess liquid and chop the spinach once cooled.
Make Filling:
In a large bowl, mix ricotta, chopped spinach, 2 cups mozzarella, Parmesan, Italian seasoning, egg, salt, and pepper.
Assemble:
Spread marinara sauce across the bottom of the baking dish.
Fill each shell with 2 heaping tablespoons of the ricotta-spinach mixture.
Place filled shells in the dish. Top with remaining 1 cup mozzarella (optional).
Bake:
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 5 minutes until cheese is bubbly.
Serve: Garnish with fresh parsley if desired. Serve warm.
Notes
You can use frozen spinach instead of fresh—just thaw and squeeze out excess moisture.
Add a pinch of crushed red pepper flakes for a little kick.
This recipe can be assembled ahead and baked later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian
