Description
Spinach and Ricotta Stuffed Shells are one of my best easy dinner ideas when I need something quick simple and comforting without a lot of stress. Jumbo pasta shells are filled with creamy ricotta spinach and Parmesan then baked with marinara and mozzarella until bubbly and lightly browned. This healthy crowd pleasing dish works for weeknight dinner meal prep holiday potluck or party tables and always feels special.
Ingredients
- 20 shells Jumbo pasta shells
- 2 cups Ricotta cheese
- 5 ounces Fresh spinach
- 3/4 cup grated Parmesan cheese
- 1 1/2 cups shredded Mozzarella cheese
- 1 large Egg
- 2 cloves minced Garlic
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/8 teaspoon Nutmeg
- 2 tablespoons torn Fresh basil
Instructions
- Fresh spinach softens down with garlic and then disappears into the ricotta with Parmesan and egg and seasoning. The filling changes from separate white and green parts into a thick speckled mixture with soft uneven streaks and small leafy flecks throughout.
- The dry shells turn glossy and flexible and their openings relax enough to hold the filling. They look plumper and softer than before and a few edges curl unevenly which makes them feel homemade and ready to stuff.
- Each shell gets packed with the spinach ricotta mixture and then set over a layer of marinara. The dish changes from loose sauce and plain pasta into a structured arrangement of filled shells with uneven spacing and a little filling peeking out of some openings.
- More marinara falls over the tops and mozzarella scatters across the shells before the heat transforms everything. The sauce thickens at the edges and the cheese melts into uneven blankets with browned spots while the shells soften further and settle into the dish.
- A single portion lands on the plate with soft layers of shell and creamy filling showing through the cut edges. Melted cheese stretches in places and the sauce sits unevenly around the shells while torn basil adds a fresh finish that makes the dish look warm and inviting.
Notes
Pro Tips:
- Squeeze out excess moisture from the spinach so the filling stays rich and thick.
- Undercook the shells by a minute so they finish perfectly in the oven.
- Spread sauce under and over the shells so the exposed edges do not dry out.
- Let the baked dish rest for a few minutes so the filling settles before serving.
Storage: Let the shells cool and then store leftovers in a covered container in the fridge for up to four days. The sauce keeps the pasta soft and the filling stays creamy when reheated gently. For longer storage freeze individual portions or the full baked dish for up to two months. Reheat covered until hot and bubbly and add a spoonful of extra marinara if the top looks dry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian American
Nutrition
- Serving Size: 1 serving