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Spinach and Ricotta Stuffed Shells

This comforting dish features large pasta shells filled with a creamy mixture of ricotta, sautéed spinach, and garlic, baked until bubbly and golden. The tender shells are layered in marinara sauce and topped with melted mozzarella, creating a warm, indulgent meal with a silky texture and cheesy crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large pasta shells large, ridged shells for easy stuffing
  • 2 cups fresh spinach baby spinach works best, wilted and excess moisture squeezed out
  • 1 cup ricotta cheese creamy and mild, the base of the filling
  • 3 cloves garlic minced for flavor
  • 1 cup shredded mozzarella for topping, bubbly and golden when baked
  • 2 cups marinara sauce spread over the shells before baking
  • 2 tablespoons olive oil for sautéing spinach and garlic
  • ½ teaspoon lemon zest optional, adds brightness to the filling
  • to taste salt and pepper adjust seasoning as needed

Equipment

  • Large pot
  • Skillet
  • Mixing Bowl
  • Spoon or piping bag
  • Baking Dish
  • Aluminum foil
  • Oven

Method
 

  1. Bring a large pot of salted water to a boil, then add the shells and cook until just al dente, about 8-10 minutes. Drain and set aside to cool slightly.
  2. While the pasta cooks, heat olive oil in a skillet over medium heat and add minced garlic. Sauté for about 30 seconds until fragrant, then toss in chopped spinach. Cook until wilted, about 2 minutes, then remove from heat and squeeze out excess moisture.
  3. In a mixing bowl, combine ricotta cheese, sautéed spinach, lemon zest (if using), and season with salt and pepper. Mix until smooth and well incorporated, adjusting seasoning to taste.
  4. Use a small spoon or piping bag to carefully fill each shell with about 1-2 tablespoons of the ricotta mixture. Place the stuffed shells seam side down in a baking dish.
  5. Spread marinara sauce evenly over the filled shells, then sprinkle shredded mozzarella on top for a cheesy crust. Cover the dish with foil to keep the moisture in.
  6. Bake in a preheated oven at 180°C (350°F) for about 25 minutes, until bubbling and heated through. Remove the foil and broil for an additional 2-3 minutes until the cheese is golden and bubbly.
  7. Allow the dish to rest for 5 minutes before serving. Garnish with fresh basil or additional herbs if desired, then enjoy this warm, creamy, and cheesy comfort food.

Notes

You can prepare the filling and assemble the shells a day ahead. Store covered in the fridge and bake just before serving for a quick, comforting meal.