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- 20 jumbo pasta shells - 1 cup ricotta cheese - 1 cup fresh spinach, cooked and finely chopped - 1 cup shredded mozzarella cheese (divided) - 1/2 cup grated Parmesan cheese - 1 large egg, beaten - 2 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 jar (24 oz) marinara sauce - Sea salt and black pepper to taste - Fresh basil leaves for garnish (optional) Gather all the ingredients before you start. This makes cooking easy and fun. I love using fresh spinach for this dish. It adds color and flavor. Ricotta cheese gives a creamy texture that everyone enjoys. The cheeses melt beautifully, making each bite delightful. Do not forget the garlic! It adds a nice aroma and taste. The dried herbs, like oregano and basil, give extra flavor. Use sea salt and black pepper to make everything pop. You can use store-bought marinara sauce or make your own. A good sauce makes a great base for the shells. Lastly, fresh basil leaves are perfect for garnish. They add a nice touch when serving. Let’s get ready to cook! Each ingredient works together to create a tasty dish. You'll love making and sharing these stuffed shells. {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This is the first step toward a tasty meal. 2. In a large pot, bring water to a rolling boil. Add salt to the water. 3. Cook the jumbo pasta shells according to the package instructions. This usually takes about 8-10 minutes until they are al dente. 4. Once done, drain the pasta and let it cool for a few minutes. 1. While the shells cool, it’s time to make the filling. 2. In a large bowl, mix the ricotta cheese, cooked spinach, half of the shredded mozzarella, grated Parmesan cheese, the beaten egg, minced garlic, dried oregano, dried basil, and a sprinkle of sea salt and black pepper. 3. Blend everything well until it’s creamy and smooth. 1. Pour a thin layer of marinara sauce in a 9x13 inch baking dish. This helps keep the shells from sticking. 2. Carefully stuff each pasta shell with a generous spoonful of the ricotta-spinach mixture. Be sure to pack them well but avoid overstuffing. 3. Arrange the stuffed shells in a single layer on top of the marinara sauce. The seam side should face up. 4. Pour the remaining marinara sauce over the top, covering the shells fully. 5. Sprinkle the rest of the mozzarella cheese on top for that melty goodness. 6. Cover the baking dish tightly with foil and place it in the oven. 7. Bake for 25 minutes. This helps the flavors blend nicely. 8. After 25 minutes, remove the foil and bake for another 10 minutes. This allows the cheese to bubble and turn golden. 9. Once done, take the dish out of the oven and let it rest for about 5 minutes before serving. 10. Finish with fresh basil leaves as a lovely garnish! How do you prevent shells from sticking? To keep pasta shells from sticking, add salt to boiling water. Stir gently while cooking. Once drained, toss the shells in a little olive oil. This will help them stay separate. What are tips for cooking al dente? Cook the shells according to the package instructions. This usually takes about 8-10 minutes. Check them a minute or two early. They should be firm but not hard. Remember, they will continue to cook in the oven. How do you add spices for flavor enhancement? Start with basic spices like oregano and basil. You can also try red pepper flakes for heat or nutmeg for warmth. Taste the filling before stuffing. Adjust spices to your liking. What are some alternatives to ricotta? If you want a change, use cottage cheese or cream cheese. You can also try a vegan ricotta made from blended nuts. Each option gives a different taste and texture. How do you achieve the right cheese melt? To get the best melt, use fresh mozzarella. Shred it yourself for better flavor. Cover the dish with foil for the first part of baking. Remove the foil to let the cheese brown nicely. Why is resting the dish before serving important? Let the dish rest for about 5 minutes after baking. This allows the filling to set. It makes serving easier and keeps the shells from falling apart. Enjoy every bit of this tasty meal! Pro Tips Cook Shells Al Dente: Cooking the jumbo shells al dente ensures they hold their shape and texture during baking, preventing them from becoming mushy. Customize the Filling: Feel free to add other ingredients like sautéed mushrooms or sun-dried tomatoes to the ricotta filling for extra flavor and nutrition. Use Fresh Herbs: For a more vibrant flavor, consider using fresh herbs instead of dried ones. Fresh basil and oregano can elevate the dish significantly. Let It Rest: Allow the baked dish to rest for a few minutes before serving. This helps the flavors settle and makes it easier to serve. {{image_4}} You can easily add protein to your Baked Ricotta Spinach Stuffed Shells. If you want meat, try adding cooked chicken or sausage. Simply chop the meat into small pieces and mix it into your ricotta filling. This adds flavor and makes the dish heartier. For a vegetarian twist, add more veggies. You can include mushrooms, bell peppers, or zucchini. Just make sure to cook and chop them finely before mixing them into the filling. This keeps the stuffing creamy while adding extra nutrients. The sauce you choose can change your stuffed shells. You can use homemade marinara for a fresh taste. Just sauté garlic and onions, add crushed tomatoes, and season with herbs. This gives a rich, vibrant flavor. If you're in a hurry, store-bought marinara works well too. Look for a brand with simple ingredients. You can also try using a creamy sauce, like Alfredo, for a different flavor profile. This adds a rich, smooth texture that pairs nicely with the cheese. Not everyone wants to use dairy cheese. For a dairy-free option, look for plant-based ricotta. Many brands make tasty alternatives that mimic the texture and taste. You can also blend nuts and nutritional yeast for a homemade version. If you want to try different cheeses, swap out the ricotta or mozzarella. Cream cheese can add a delightful tang. Feta cheese can also add a nice salty flavor. Mixing various cheeses can create a unique taste and texture in your stuffed shells. To store leftover stuffed shells, let them cool completely. Place them in an airtight container. You can keep them in the fridge for up to three days. When you want to eat them, just reheat in the oven or microwave until warm. To freeze stuffed shells, pack them in a freezer-safe dish. Make sure to layer them with marinara sauce. Cover the dish tightly with plastic wrap and then foil. They can last in the freezer for about three months. When ready to eat, thaw them overnight in the fridge. Bake them in the oven at 375°F (190°C) for 30-35 minutes. To avoid sogginess, do not add too much sauce before freezing. Keep the sauce separate until you are ready to bake. This helps maintain the shells' texture. You can also reheat them in the oven instead of the microwave for better flavor. Enjoy your tasty dish! You can use various pasta shells. Jumbo shells are best for stuffing. However, if you cannot find them, try using manicotti or even large conchiglie. These options hold the filling just as well. Each type brings its own charm to the dish. Yes, you can prepare the stuffed shells ahead of time. Make the filling and stuff the shells. Then, place them in the baking dish with marinara sauce. Cover and refrigerate for up to 24 hours. When ready to bake, just add an extra 10 minutes to the cooking time. Look for a bubbly top and golden cheese. The sauce should be hot and the cheese melted. A toothpick can help check the filling. Insert it into a shell. If it comes out warm, your dish is ready to serve. In this post, we explored making stuffed jumbo pasta shells. We discussed the key ingredients like ricotta, spinach, and marinara. You learned step-by-step instructions for preparing, filling, and baking the shells. We also covered helpful tips and tasty variations. As you try this dish, remember that you can get creative. Enjoy making and sharing your stuffed shells, and feel proud of your delicious meal!

Baked Ricotta Spinach Stuffed Shells

A deliciously creamy dish featuring jumbo pasta shells stuffed with ricotta and spinach, topped with marinara and melted mozzarella.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, cooked and finely chopped
  • 1 cup shredded mozzarella cheese (divided)
  • 0.5 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, finely minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 jar marinara sauce (24 oz)
  • to taste sea salt and black pepper
  • optional fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C). Get ready to create a deliciously creamy dish!
  • In a large pot, bring water to a rolling boil. Once boiling, generously add salt and cook the jumbo pasta shells according to the package instructions until they are al dente, usually about 8-10 minutes. Once cooked, drain the pasta and let it cool for a few minutes.
  • While the shells are cooling, prepare the filling. In a spacious mixing bowl, combine the ricotta cheese, chopped spinach, half of the shredded mozzarella, grated Parmesan cheese, the beaten egg, minced garlic, dried oregano, dried basil, and a sprinkle of sea salt and black pepper. Mix everything together until the ingredients are fully blended and creamy.
  • Carefully stuff each cooked pasta shell with a generous spoonful of the ricotta-spinach mixture, ensuring they are well-packed but not overstuffed.
  • In a 9x13 inch baking dish, spread a thin layer of marinara sauce evenly across the bottom.
  • Arrange the stuffed shells in a single layer on top of the marinara sauce, ensuring the seam side is facing up.
  • Pour the remaining marinara sauce over the top of the shells, ensuring they are well covered. Finally, sprinkle the rest of the mozzarella cheese over everything.
  • Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes.
  • After 25 minutes, carefully remove the foil and continue baking for an additional 10 minutes.
  • Once done, take the dish out of the oven and let it rest for about 5 minutes before serving. Garnish with fresh basil leaves for a touch of color and flavor!

Notes

Garnish with fresh basil leaves for added flavor.
Keyword baked, pasta, ricotta, spinach, stuffed shells