Print

Cozy Spinach Ricotta Stuffed Shells Recipe Easy Baked in Marinara Sauce

spinach ricotta stuffed shells - featured image
Print Recipe

A comforting baked pasta dish featuring jumbo shells stuffed with a creamy ricotta and sautéed spinach filling, baked in a flavorful marinara sauce with a blend of mozzarella and Parmesan cheeses.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 1 ½ cups whole milk ricotta cheese
  • 4 cups fresh spinach, roughly chopped
  • 1 cup shredded mozzarella cheese (part-skim)
  • ½ cup grated Parmesan cheese
  • 2 cups marinara sauce (homemade or jarred)
  • 2 garlic cloves, minced
  • 1 large egg, beaten
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon fresh basil or Italian seasoning (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add about 20 jumbo shells and cook for 8-10 minutes or until al dente. Drain carefully and lay them flat on a lightly oiled baking sheet to prevent sticking.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Toss in the chopped spinach and cook until wilted, about 3-4 minutes. Season lightly with salt and pepper. Remove from heat and let cool slightly.
  4. In a large mixing bowl, combine ricotta, half of the shredded mozzarella (½ cup), Parmesan, beaten egg, sautéed spinach mixture, and Italian seasoning or fresh basil if using. Season with salt and pepper to taste. Mix gently but thoroughly until evenly distributed.
  5. Using a spoon, fill each cooked shell generously with the ricotta-spinach mixture. Place the filled shells seam side up in a baking dish coated with a thin layer of marinara sauce.
  6. Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the rest of the mozzarella cheese on top.
  7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbly with a light golden crust.
  8. Let the baked shells sit for 5 minutes before serving.

Notes

Do not overcook the pasta shells to prevent them from becoming mushy. Sauté spinach with garlic to reduce moisture and intensify flavor. Use beaten egg to bind the filling. Cover with foil during baking to keep shells moist, then remove foil to brown cheese. You can prepare the filling and stuff shells a day ahead. If marinara sauce is too thick, loosen with a splash of water or broth before baking.

Nutrition

Keywords: spinach ricotta stuffed shells, baked pasta, marinara sauce, comfort food, easy dinner, cheesy pasta, vegetarian pasta

Find it online: https://atomicbite.com/cozy-spinach-ricotta-stuffed-shells-recipe-easy-baked-in-marinara-sauce/