Easy Spinach and Ricotta Stuffed Shells – A Cozy Family Favorite
Tender pasta shells stuffed with creamy ricotta, spinach, and Parmesan, baked in marinara and topped with gooey mozzarella — the ultimate cozy family dinner.
Ingredients
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20–25 jumbo pasta shells
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15 oz ricotta cheese
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1 egg
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1½ cups cooked spinach (thawed and squeezed dry)
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½ cup grated Parmesan
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1 clove garlic, minced
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½ tsp salt
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¼ tsp black pepper
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Optional: pinch of nutmeg
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2 cups marinara sauce
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1½ cups shredded mozzarella cheese
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Olive oil for greasing
Instructions
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Preheat oven to 375°F (190°C).
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Cook shells in salted water until al dente. Drain and rinse.
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In a bowl, mix ricotta, egg, spinach, Parmesan, garlic, salt, pepper, and nutmeg.
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Spread 1 cup marinara in the bottom of a greased 9×13 dish.
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Fill each shell with ricotta mixture and place in dish.
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Top with remaining marinara and mozzarella.
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Cover with foil and bake 25 minutes. Uncover and bake 10–15 more until bubbly and golden.
Notes
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Make ahead and refrigerate overnight.
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Freeze unbaked for up to 2 months.
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Add cooked sausage for a meatier version.