Spinach and Ricotta Stuffed Pasta Shells

Creamy Spinach Ricotta Stuffed Shells Baked with Marinara

Spinach and Ricotta Stuffed Pasta Shells

Sara Coleman

This classic Italian-inspired comfort dish features jumbo pasta shells overflowing with a creamy blend of three cheeses and fresh spinach, baked to perfection in a savory marinara sauce. It is a crowd-pleasing vegetarian meal that balances rich flavors with nutritious greens.

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Prep Time 20

Cook Time 30

Total Time 50

Servings 6 servings

Calories 415 kcal

Ingredients

12 oz Jumbo Pasta Shells approx 24-28 shells
15 oz Whole Milk Ricotta Cheese
10 oz Fresh Baby Spinach finely chopped and wilted
2 cups Shredded Mozzarella Cheese divided
0.5 cup Grated Parmesan Cheese
1 large Egg lightly beaten
24 oz Marinara Sauce high quality store-bought or homemade
2 cloves Garlic minced
1 tsp Dried Oregano
0.25 tsp Nutmeg optional, for depth of flavor

Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Make-Ahead: You can assemble the shells up to 24 hours in advance and keep them covered in the fridge before baking. Freezing: This dish freezes well; wrap tightly with plastic and foil for up to 3 months. Bake from frozen for 50-60 minutes at 375°F.