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Easy Spinach Ricotta Stuffed Shells

Easy Spinach Ricotta Stuffed Shells

Easy Spinach Ricotta Stuffed Shells are a crowd-pleasing Italian-American classic that’s surprisingly simple to prepare, making it perfect for weeknight dinners or special occasions. This recipe offers a delightful combination of tender pasta shells filled with a creamy, savory mixture, all baked in a rich tomato sauce.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 large egg, lightly beaten
  • 1/4 teaspoon nutmeg optional, but highly recommended
  • Salt and freshly ground black pepper to taste
  • 1 (24 ounce) jar marinara sauce
  • 1.5 cups shredded mozzarella cheese

Equipment

  • Large pot
  • Large skillet
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Be careful not to overcook them, as they will continue to cook in the oven. Drain the shells and rinse them with cool water to prevent them from sticking together. Set aside.
    1 pound jumbo pasta shells
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 tablespoon olive oil, 1 medium onion, finely chopped, 2 cloves garlic, minced
  3. In a large bowl, combine the thawed and thoroughly squeezed dry spinach, ricotta cheese, 1/2 cup grated Parmesan cheese, the lightly beaten egg, and nutmeg (if using). Add the sautéed onion and garlic mixture to the bowl. Season generously with salt and freshly ground black pepper. Stir everything together until well combined.
    1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry, 1 (15 ounce) container ricotta cheese, 1/2 cup grated Parmesan cheese, plus more for topping, 1 large egg, lightly beaten, 1/4 teaspoon nutmeg, Salt and freshly ground black pepper to taste
  4. Preheat your oven to 375°F (190°C). Spread about 1/2 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish. This helps prevent the shells from sticking and adds an extra layer of flavor.
    1 (24 ounce) jar marinara sauce
  5. Carefully stuff each cooked pasta shell with a generous amount of the spinach and ricotta filling. A small spoon or even your fingers can be helpful for this step. Arrange the stuffed shells in a single layer in the prepared baking dish, nestling them snugly next to each other.
  6. Pour the remaining marinara sauce evenly over the stuffed shells, ensuring they are well covered. Sprinkle the shredded mozzarella cheese evenly over the top of the sauce. If desired, sprinkle with a little extra grated Parmesan cheese for an even richer flavor and golden-brown topping.
    1 (24 ounce) jar marinara sauce, 1.5 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, plus more for topping
  7. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and continue baking for another 5-10 minutes, or until the cheese is melted and bubbly and the sauce is heated through.

Notes

Storing Leftovers: To store leftover easy spinach ricotta stuffed shells, allow them to cool completely at room temperature. Once cooled, transfer them to an airtight container. They can be refrigerated for up to 3-4 days.
Reheating:
* Oven Method (Recommended): Preheat your oven to 350°F (175°C). Place the desired amount of leftovers in an oven-safe dish. Cover loosely with foil to prevent the cheese from burning. Reheat for 15-20 minutes, or until heated through. For a crispier top, remove the foil for the last few minutes of baking.
* Microwave Method: For a quicker reheat, place individual portions in a microwave-safe dish. Cover loosely with a damp paper towel to help retain moisture. Microwave on medium power for 1-2 minutes, checking and continuing to heat in 30-second intervals until hot.
Freezing:
* To Freeze Before Baking: Prepare the stuffed shells as instructed, but do not bake. Tightly cover the unbaked dish with plastic wrap, then aluminum foil. Freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed, adding a few extra minutes to the covered baking time.
* To Freeze After Baking: Allow the baked and cooled stuffed shells to cool completely. Portion them into freezer-safe containers or wrap individual servings tightly in plastic wrap and then aluminum foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating using the oven or microwave method.