Butternut Squash Soup
Spinach and Ricotta Stuffed Shells are a comforting Italian-inspired dish made with large pasta shells filled with a creamy blend of ricotta, spinach, and mozzarella cheese. The shells are topped with marinara sauce and baked until bubbly and golden. This dish is perfect for family dinners, meal prep, or special occasions, offering both flavor and heartiness in every bite.
Equipment
- 1 large pot for boiling pasta shells
- 1 large skillet for cooking spinach and garlic
- 1 9x13-inch baking dish
- 1 mixing bowl for preparing the filling
- 1 spoon or piping bag for stuffing shells
- 1 aluminum foil to cover baking dish during baking
Ingredients
- 20 jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 10 oz fresh spinach or 5 oz frozen spinach
- 2 cloves garlic minced
- 2 tbsp fresh basil chopped
- 2 tbsp fresh parsley chopped
- 3 cups marinara sauce
- 1 tbsp olive oil for sautéing spinach
- Salt & pepper to taste
Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse with cold water. Set aside to cool.
- Prepare the spinach and ricotta filling: Heat olive oil in a large skillet over medium heat. Add the fresh spinach and cook until wilted, about 3-4 minutes. Set aside to cool slightly. Once cooled, chop the spinach finely.
- In a large mixing bowl, combine ricotta, mozzarella, Parmesan, garlic, basil, parsley, and chopped spinach. Season with salt and pepper. Mix well until the filling is creamy and evenly blended.
- Stuff the shells: Preheat the oven to 375°F (190°C). Spread ½ cup of marinara sauce at the bottom of a 9x13-inch baking dish. Stuff each pasta shell with the ricotta and spinach filling and place them in the baking dish, seam side down.
- Assemble and bake: Pour the remaining marinara sauce over the stuffed shells. Sprinkle with extra mozzarella and Parmesan cheese on top. Cover the baking dish with aluminum foil and bake for 25 minutes.
- Uncover and finish baking: After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and lightly browned.
- Serve: Let the dish rest for a few minutes before serving. Garnish with extra basil or parsley, if desired.
Notes
- Make ahead: You can assemble the dish in advance, cover it with foil, and refrigerate it for up to 24 hours before baking.
- Freezing: This dish freezes well. Prepare and assemble the stuffed shells, then cover tightly with plastic wrap or foil and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Vegetarian-friendly: This recipe is completely vegetarian but can easily be adapted with ground meat if you prefer a non-vegetarian version.
- Adjustable spices: Add red pepper flakes, extra garlic, or Italian seasoning to enhance the flavor of the marinara sauce or filling.