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Spinach and Ricotta Stuffed Shells with marinara sauce, melted cheese, and fresh basil

Spinach and Ricotta Stuffed Shells with Marinara Sauce

Spinach and Ricotta Stuffed Shells with Marinara Sauce are tender, creamy, and comforting, with a rich cheese filling and savory marinara. They make a satisfying choice for a cozy family dinner or a special gathering.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Shells and Filling
  • 20 jumbo pasta shells
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 5 oz / 140 g fresh spinach
  • 15 oz / 425 g ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Sauce and Garnish
  • 3 cups marinara sauce
  • Fresh basil, for serving

Method
 

Preparation
  1. Cook the jumbo pasta shells according to the package directions until al dente. Drain and set them aside until cool enough to handle.
  2. Warm the olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant.
  3. Add the spinach and cook until wilted. Remove the skillet from the heat and let the mixture cool slightly.
Filling
  1. In a bowl, stir together the ricotta, cooked spinach and garlic, 1 cup mozzarella, 1/4 cup Parmesan, salt, and black pepper until evenly combined.
Assembly
  1. Spread enough marinara sauce across the bottom of a baking dish to cover it.
  2. Fill each cooked pasta shell with the spinach and cheese mixture, taking care not to split the shells.
  3. Arrange the filled shells over the marinara sauce, then spoon the remaining marinara sauce over the top.
  4. Scatter the remaining 1/2 cup mozzarella and 1/4 cup Parmesan over the assembled shells.
Baking
  1. Cover the baking dish with foil and bake at 375°F / 190°C until the shells are heated through and the cheese has melted.
  2. Remove the foil and continue baking until the cheese is bubbly and the edges are lightly golden.
Serving
  1. Remove the stuffed shells from the oven and finish with fresh basil before serving.

Notes

For make-ahead preparation, refrigerate the assembled shells before baking and allow a few extra minutes in the oven to heat them through.