Spinach Ricotta Stuffed Shells (Print)

Tender pasta shells filled with creamy spinach-ricotta, baked in herbed marinara and topped with melted cheese.

# Ingredients:

→ Pasta

01 - 12–15 jumbo pasta shells (approximately 170 g)

→ Filling

02 - 2 cups (500 g) ricotta cheese
03 - 1 cup (115 g) shredded mozzarella cheese, divided
04 - 1/2 cup (50 g) grated Parmesan cheese
05 - 1 large egg
06 - 2 cups (60 g) fresh spinach, roughly chopped or 1 cup (140 g) frozen spinach, thawed and drained
07 - 2 cloves garlic, minced
08 - 1 tablespoon (15 ml) olive oil
09 - 1 teaspoon Italian seasoning
10 - Salt and freshly ground black pepper, to taste

→ Sauce and Assembly

11 - 2 cups (480 ml) marinara sauce
12 - Fresh basil leaves, for garnish (optional)

# Steps:

01 - Boil jumbo pasta shells in salted water until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
02 - In a large mixing bowl, blend ricotta cheese, 1/2 cup mozzarella, Parmesan, and egg until thoroughly combined.
03 - Heat olive oil in a skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant, then add spinach and cook until wilted (2–3 minutes).
04 - Fold sautéed spinach mixture into the ricotta blend. Season with Italian seasoning, salt, and black pepper.
05 - Preheat oven to 190°C. Spread 1 cup marinara sauce evenly in a 23×33 cm baking dish. Fill each pasta shell with approximately 2 tablespoons of the cheese-spinach mixture.
06 - Place filled shells open-side up in the dish. Spoon remaining marinara sauce atop the shells and sprinkle with reserved mozzarella cheese.
07 - Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking for an additional 10 minutes until bubbling and cheese is melted.
08 - Let the baked shells rest a few minutes before garnishing with fresh basil. Serve warm.

# Notes:

01 - Use full-fat ricotta for a richer filling, or part-skim for a lighter option.
02 - Avoid overstuffing shells to maintain their shape and prevent spillover.
03 - Enhance the filling with additions like sautéed mushrooms, sun-dried tomatoes, or fresh herbs.
04 - For meal prep, assemble the dish ahead and freeze before baking. Thaw and bake when ready to serve.

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