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Two photos of spinach ricotta stuffed shells in marinara with melted mozzarella and basil.

Spinach Ricotta Stuffed Shells

Jumbo pasta shells filled with a creamy ricotta, spinach, and mozzarella mixture and baked in marinara until bubbly.
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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 6 Servings
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 20 jumbo pasta shells
  • 15 ounces whole milk ricotta cheese
  • 10 ounces frozen chopped spinach thawed and squeezed dry
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 3 cloves garlic minced
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 3 cups marinara sauce

Equipment

  • 9x13-inch baking dish
  • Large pot
  • Large bowl
  • Foil

Method
 

  1. Preheat oven to 375°F and spread 1 cup marinara in a 9x13 dish.
  2. Boil the shells 2 minutes short of the package time and cool.
  3. Tip: They finish cooking in the oven.
  4. Mix the ricotta, spinach, 1 cup mozzarella, parmesan, egg, garlic, basil, and seasonings.
  5. Fill each shell and arrange in the dish.
  6. Top with the remaining marinara and mozzarella and cover with foil.
  7. Bake covered 25 minutes, then uncovered 10 minutes until bubbly.

Notes

Squeeze the spinach very dry.
Freeze unbaked for up to 3 months.