Baked Spinach Ricotta Stuffed Shells

Prep Time 25 mins
Cook Time 35 mins
Rest Time 10 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

A comforting and cheesy Italian-inspired pasta dish, Baked Spinach Ricotta Stuffed Shells combines tender pasta shells filled with creamy ricotta, fresh spinach, and herbs, all baked in a rich tomato sauce. Perfect for family dinners, meal prep, or special occasions, this dish is hearty, satisfying, and full of flavor.

Ingredients
    For the Pasta Shells
  • 20–25 large pasta shells (jumbo shells)
  • 1 tbsp salt (for boiling water)
    • For the Spinach Ricotta Filling
  • 2 cups ricotta cheese (fresh and creamy)
  • 2 cups fresh spinach or 1 cup frozen spinach (thawed and drained) (chopped)
  • 1 cup mozzarella cheese (grated)
  • 0.5 cup parmesan cheese (grated)
  • 1 large egg
  • 3 cloves garlic (minced)
  • 1 tbsp olive oil
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
    • For the Sauce
  • 2 cups marinara sauce (store-bought or homemade)
  • 0.5 tsp chili flakes (optional)
  • 1 tbsp olive oil
    • For Topping
  • 1 cup mozzarella cheese (shredded)
  • 2 tbsp parmesan cheese (grated)
  • Fresh parsley or basil (for garnish)
Instructions
    Cook the Pasta Shells
  1. 1
    Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to package instructions. Do not overcook, as they will bake later. Drain and rinse with cold water to stop cooking. Set aside carefully so they don’t tear.
    2. Prepare the Spinach
  2. 2
    Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Add chopped spinach and cook until wilted. If using frozen spinach, ensure all excess water is squeezed out before adding. Let it cool slightly.
    3. Make the Ricotta Filling
  3. 3
    In a large mixing bowl, combine ricotta cheese, mozzarella, parmesan, egg, sautéed spinach, black pepper, salt, oregano, and basil. Mix thoroughly until smooth and well combined. The filling should be creamy but thick enough to hold shape.
    4. Prepare the Baking Dish
  4. 4
    Preheat your oven to 180°C. Lightly grease a baking dish and spread a thin layer of marinara sauce evenly on the bottom. This prevents the shells from sticking and adds flavor.
    5. Stuff the Shells
  5. 5
    Take each cooked shell and fill it generously with the spinach ricotta mixture using a spoon or piping bag. Place the stuffed shells in the baking dish in a single layer.
    6. Add Sauce and Cheese
  6. 6
    Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle shredded mozzarella and parmesan cheese on top. Add chili flakes if you like a slight kick.
    7. Bake the Dish
  7. 7
    Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and lightly golden.
    8. Rest and Serve
  8. 8
    Remove from the oven and let it rest for 10 minutes. This helps the dish set and makes serving easier. Garnish with fresh parsley or basil before serving.
Note

Always drain spinach thoroughly to avoid a watery filling.

You can substitute ricotta with cottage cheese (blended) for a lighter option.

Add mushrooms or finely chopped vegetables for extra texture.

Store leftovers in the refrigerator for up to 3 days.

This dish freezes very well—freeze before baking for best results.

Keywords: cheesy, baked pasta, vegetarian, comfort food, family dinner
Read it online: https://petitepanini.com/recipe/baked-spinach-ricotta-stuffed-shells/