Ricotta Spinach Stuffed Shells

Stuffed shells are one of those meals that always feel special, even though they’re so simple to make. The creamy ricotta and spinach filling paired with a rich marinara sauce is just pure comfort on a plate. It’s a recipe my family loves, and it’s one I make again and again.

For the sauce, I always use my homemade marinara. It’s so easy to make and tastes way better than anything from the store. I use this sauce in both pasta dishes and homemade pizzas.

What you need to make Ricotta Spinach Stuffed Shells:

• 24 Jumbo Shells
• Ricotta 
• Baby Spinach 
• Parmesan Cheese
• Mozzarella Cheese 
• Egg
• Salt & Pepper 
• Marinara Sauce

Measurements are posted in the recipe card below the instructions.

• Heat a large pan over medium heat and add a tiny drizzle of olive oil. Toss in the fresh spinach and stir it occasionally until it wilts completely, which usually takes about 3–4 minutes. Once done, let it cool slightly, then press out any excess liquid using a clean kitchen towel or paper towels. Then roughly chop the cooked spinach.
• If you’re using frozen spinach, make sure to thaw it COMPLETELY before using. For this recipe, you’ll need about 200–250g of thawed spinach.

• In a large bowl, combine the ricotta, grated Parmesan, half of the shredded mozzarella, a pinch of salt, a dash of pepper, egg, and the cooked (or thawed) spinach.
• Mix everything together.

• Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add the pasta shells and cook them until they’re al dente, which means they should be tender but still have a slight firmness when you bite into them.
• Drain the shells and let them cool slightly before handling.

• In a 9×12-inch oven dish, spread 2 cups of homemade marinara sauce evenly across the bottom. Of course you can use store-bought marinara.
• Take the cooked pasta shells and fill each one with a big spoonful of the ricotta mixture. Place the filled shells in the dish on top of the sauce, making sure they sit snugly and upright so the filling stays in place.

• Cover the dish with foil and bake in a preheated oven at 375°F for 35–40 minutes.
• After baking, carefully remove the foil.

• Sprinkle the remaining mozzarella cheese evenly over the stuffed shells. Place the dish under the broiler for 3–4 minutes, or until the cheese is melted and bubbly with a slight golden color. Keep an eye on it so it doesn’t burn.
• Once done, remove from the oven and let it cool slightly before serving.