Cheesy Spinach Ricotta Shells (Printable View)

Pasta shells stuffed with creamy spinach and ricotta, baked in rich tomato sauce with melted cheese topping.

# Ingredient List:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 2 cups packed fresh spinach, chopped (or 1 cup frozen, thawed and drained)
03 - 1½ cups ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - ¼ teaspoon ground nutmeg
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Sauce & Topping

11 - 2 cups marinara sauce (store-bought or homemade)
12 - ½ cup shredded mozzarella cheese (for topping)
13 - 2 tablespoons grated Parmesan cheese (for topping)
14 - 2 tablespoons fresh basil or parsley, chopped (for garnish)

# How to Prepare:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil jumbo pasta shells in salted water until al dente. Drain and let cool slightly.
03 - In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and spinach until well combined.
04 - Spread 1 cup marinara sauce evenly in the bottom of the baking dish.
05 - Fill each pasta shell with about 2 tablespoons of filling and arrange them side by side, open side up, in the dish.
06 - Pour remaining marinara sauce over the stuffed shells. Sprinkle with mozzarella and Parmesan cheese.
07 - Cover with foil and bake for 25 minutes.
08 - Remove foil and bake uncovered for 10 minutes until cheese is bubbly and golden.
09 - Let stand for 5 minutes, then garnish with chopped basil or parsley before serving.

# Expert Suggestions:

01 -
  • This dish feels like a warm hug after a long day, creamy and comforting in every bite
  • The blend of spinach and ricotta makes it both fresh and indulgent, a secret combo guests always rave about
02 -
  • Make sure your spinach is very well drained to avoid watery filling which can make the shells soggy
  • Using fresh herbs right before serving makes a huge difference in flavor brightness and presentation
03 -
  • Use room temperature cheeses to blend fillings evenly without lumps
  • Cover loosely while baking initially to allow cheese to melt nicely without drying out the shells

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