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–+ servings
Spinach and ricotta stuffed shells baked with marinara sauce and herbs.

Delicious Spinach and Ricotta Stuffed Shells

Angela Sellari
Dive into this comforting Spinach and Ricotta Stuffed Shells recipe! Creamy ricotta, tender spinach, and savory marinara baked with bubbly cheese.
4.59 from 17 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 455 kcal

Ingredients
  

  • 2 boxes boxes of large pasta shells
  • 3 containers (15 oz each) light ricotta cheese
  • 1 bundle of thinly sliced spinach
  • marinara sauce either homemade or purchased from a store
  • 2 eggs
  • 1 cup of grated Parmesan cheese
  • 1/2 cup of chopped flat-leaf parsley
  • 1/4 cup of chopped fresh basil
  • 2 cups of grated mozzarella cheese
  • 2 garlic cloves
  • 1 tbsp of olive oil
  • salt and pepper to taste

Instructions
 

  • Prepare the pasta shells according to the package instructions, but remove them from heat 1 minute early. Drain and set aside.
  • Heat olive oil over MEDIUM heat. Add spinach and cook until wilted. Add garlic and cook for an additional minute. Remove from heat and set aside.
    Cooking chopped spinach in a pan with olive oil for Delicious Spinach and Ricotta Stuffed Shells.
  • In a mixing bowl, combine ricotta cheese, eggs, Parmesan, salt, pepper, parsley, and basil. Add the cooled spinach to the mixture. Transfer the ricotta filling to a piping bag.
    Combining ricotta cheese, eggs, spinach, Parmesan, and herbs for Delicious Spinach and Ricotta Stuffed Shells.
  • Spread a thin layer of marinara sauce at the bottom of a casserole dish. Fill each pasta shell with the ricotta mixture and arrange them in the dish.
    Filling spinach and ricotta stuffed shells and arranging them in a baking dish.
  • Top the shells with more marinara sauce, followed by mozzarella and extra Parmesan cheese.
  • Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 5 to 10 minutes, until the cheese is melted and bubbly. Allow the dish to rest for 10 minutes before serving.
    Baked spinach and ricotta stuffed shells in a white dish, topped with marinara and basil.

Notes

  • Depending on how much filling you put into each pasta shell, you may or may not use the entire box of shells. I was very generous with the filling and ended up with 27 shells. You should be able to feed 6 people with this recipe, with a serving size of 4 to 5 shells per person.

Nutrition

Calories: 455kcalCarbohydrates: 9gProtein: 30gFat: 33gSaturated Fat: 19gSodium: 546mgFiber: 0.2g
Keyword Stuffed Shells
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