Creamy Spinach and Ricotta Stuffed Shells
Delicious pasta shells filled with a creamy mixture of spinach and ricotta, baked to perfection and topped with marinara sauce and cheese.
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Ingredients
Yields 4 servings
- (12) jumbo pasta shells
- (1 tbsp) olive oil
- (3 cloves) garlic
- (1) onion
- (5 oz) fresh spinach
- (15 oz) ricotta cheese
- (1/2 cups) grated Parmesan cheese
- (1) large egg
- (1 tsp) dried Italian herbs
- (1/4 tsp) black pepper
- (3 cups) marinara sauce
- (1 cup) shredded mozzarella cheese
- (1/4 cups) fresh basil leaves
Instructions
- 1
Preheat your oven to 350°F (175 °C).
- 2
Cook the (1 2) jumbo pasta shells according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- 3
In a large skillet, heat (1 tbsp) olive oil over medium heat. Add (1) chopped onion and cook until translucent, about 5 minutes. Stir in (3 cloves) minced garlic and cook for another minute.
- 4
Add (5 oz) fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- 5
In a mixing bowl, combine (15 oz) ricotta cheese, (1/2 cup) grated Parmesan cheese, (1) large egg, (1 tsp) dried Italian herbs, and (1/4 tsp) black pepper. Stir in the cooled spinach mixture until well combined.
- 6
Spread (1 cup) marinara sauce evenly in a 9x13 inch baking dish.
- 7
Stuff each cooked pasta shell with a generous spoonful of the spinach and ricotta mixture and place the shells in the baking dish, open side up.
- 8
Pour the remaining (2 cups) of marinara sauce over the stuffed shells. Sprinkle (1 cup) shredded mozzarella cheese on top.
- 9
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
- 10
Garnish with (1/4 cup) fresh basil leaves before serving.
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