Description
Easy Ricotta Stuffed Shells are a comforting Italian-inspired dish made with jumbo pasta shells filled with a creamy blend of ricotta, mozzarella, Parmesan, and spinach, all nestled in a rich marinara sauce. Perfect for weeknight dinners or make-ahead meals, this hearty recipe is satisfying, simple, and crowd-pleasing.
Ingredients
- 20 jumbo pasta shells
- 1 1/2 cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped and wilted (or 1 cup frozen, thawed and squeezed dry)
- 2 cloves garlic, minced
- 1/4 tsp ground nutmeg (optional)
- Salt and black pepper to taste
- 2 tbsp chopped fresh basil (plus more for garnish)
- 2 1/2 cups marinara sauce
- 1 tbsp olive oil (if sautéing fresh spinach or garlic)
Instructions
- Preheat oven to 375°F (190°C).
- Boil the pasta shells until just al dente, about 8 minutes. Drain and cool on an oiled baking sheet.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, spinach, garlic, nutmeg, salt, pepper, and basil.
- Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish.
- Fill each shell with the ricotta mixture and place in the baking dish.
- Spoon remaining marinara over the shells and sprinkle with extra mozzarella and Parmesan.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake uncovered for 10 minutes until bubbly and golden.
- Let rest for 5 minutes, garnish with basil, and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes