Spinach & Ricotta Stuffed Shells

This classic Spinach & Ricotta Stuffed Shells recipe is cozy, creamy and great for meal prepping in advance! Jumbo pasta shells are stuffed with a creamy ricotta and spinach filling and swimming in a delicious marinara sauce. So simple but delicious!

Of all the comfort foods, pasta is up there with my absolute favourites! Add to it creamy ricotta (cheese lovers, where you at?) and spinach (my favourite green veggie) and a smooth marinara sauce- SO GOOD!

Stuffed shells are a fun dish that is pretty easy to make and so delicious and cozy! My husband requests these frequently and I am more than happy to comply! He even likes to help scoop the filling into the shells which makes the prep that much quicker. If you’ve got kiddos, this is definitely something fun to do in the kitchen with them!

Stuffed shells make a delicious meal the whole family will love. We love to serve them with a fresh salad and call it a day! Yum!

stuffed ricotta and spinach shells in tomato sauce

How to make Spinach & Ricotta Stuffed Shells

To make these stuffed shells, you will need:

  • 1 250g package jumbo pasta shells
  • 2 tablespoons olive oil
  • 2 cups ricotta cheese
  • 1 cup spinach, chopped
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, shredded
  • 1 egg
  • 1 tablespoon chopped basil
  • 1/2 teaspoon dry oregano
  • salt and pepper to taste
  • 3 cups marinara sauce

To start, I preheat the oven to 350F. I spoon the marinara sauce onto the bottom of a 9X13 baking dish. I then bring a large pot of water to a boil and cook pasta shells according to package directions.

While the pasta is boiling, I take advantage of the time and get my filling ready! In a bowl, I mix ricotta, spinach, Parmesan, mozzarella, basil, oregano, salt and pepper. I taste it to ensure its seasoned well and adjust it if needed. Then I stir in an egg until well combined.

Tip: When mixing fillings, I highly recommend leaving out the egg until the very end, that way you can actually taste it before it goes in the oven (since it wouldn’t be safe to try it with the raw egg in the mixture). This helps ensure your dish comes out perfectly seasoned without any surprises!

By this time the pasta is cooked. I drain it an drizzle a baking sheet with oil and set pasta shells on it to cool. You can also run them under a cold water if you want to speed up the process.

I then arrange the cooled pasta shells in the baking dish. I spoon the ricotta mixture into each shell and then sprinkle it with more mozzarella cheese.
It all bakes in the oven for 25 minutes and then its ready to serve!

That’s it!

I hope you enjoy this comfort dish as much as I do! Bon appetit!

-Cathy

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spinach and ricotta stuffed shells

Spinach & Ricotta Stuffed Shells

Herbs and Flour
Jumbo pasta shells are stuffed with a creamy ricotta and spinach filling and swimming in a delicious marinara sauce. So simple but delicious!
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course All Recipes, Dinner, Favourites
Servings 6 servings
Calories 526 kcal

Ingredients
  

  • 250 g jumbo pasta shells
  • 2 tablespoons olive oil
  • 2 cups ricotta cheese
  • 1 cup spinach chopped
  • 2 cups mozzarella cheese shredded
  • 1/2 cup Parmesan cheese shredded
  • 1 large egg
  • 1 tablespoon basil chopped
  • 1/2 teaspoon dry oregano
  • salt and pepper to taste
  • 3 cups marinara sauce

Instructions
 

  • Preheat oven to 350F. Spoon the marinara sauce onto the bottom of a 9X13 baking dish.
  • Cook pasta shells according to package directions. Drain. Drizzle a baking sheet with oil and set pasta shells on it to cool.
  • Meanwhile, in a large bowl, mix ricotta, spinach, Parmesan, mozzarella, basil, oregano, salt and pepper. Stir in an egg until well combined.
  • Arrange cooled pasta shells in the baking dish. Spoon ricotta mixture into each shell. Sprinkle with more mozzarella cheese.
  • Bake in the oven for 25 minutes. Serve.

Nutrition

Calories: 526kcalCarbohydrates: 42gProtein: 29gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 108mgSodium: 1097mgPotassium: 661mgFiber: 3gSugar: 7gVitamin A: 1744IUVitamin C: 10mgCalcium: 492mgIron: 3mg
Tried this recipe?Let us know how it was!

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