Spinach and Ricotta Stuffed Shells Recipe – Italian Special
Spinach and Ricotta Stuffed Shells is a classic Italian-American baked pasta dish filled with creamy ricotta, tender spinach, mozzarella, and herbs. These jumbo pasta shells are generously stuffed, topped with rich marinara sauce, and baked until perfectly bubbly and golden. With its comforting flavors and simple preparation, this cheesy pasta bake is ideal for weeknight dinners, family meals, or a cozy homemade Italian feast.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
For the Stuffed Shells:
- 20–22 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup cooked spinach (chopped, excess water squeezed out)
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1 egg
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and black pepper to taste
For the Sauce:
- 2 cups marinara sauce
- 1 tbsp olive oil
- 1/2 tsp chili flakes (optional)
- Fresh basil or parsley for garnish
How to Make Spinach and Ricotta Stuffed Shells:
Cook jumbo shells until al dente. Rinse with cold water to prevent sticking.
In a bowl, mix ricotta, spinach, mozzarella, parmesan, egg, garlic, and Italian seasoning. Season with salt and pepper.
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Fill each cooked pasta shell with the ricotta-spinach mixture.
Arrange stuffed shells in the baking dish.
Spoon remaining marinara over the top.
Sprinkle extra mozzarella or parmesan if desired.
Cover with foil and bake at 180°C (350°F) for 20 minutes.
Uncover and bake another 5–10 minutes until the cheese melts and edges bubble.
Garnish with fresh basil or parsley and serve warm.
Recipe Notes :
Use high-quality ricotta cheese for a smoother and creamier filling.
Make sure the spinach is fully drained to avoid watery stuffed shells.
Add extra mozzarella on top for a richer baked pasta texture.
Substitute marinara with homemade tomato sauce for deeper flavor.
Serve with garlic bread or a simple Italian salad for a complete meal.
