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Homemade Ricotta and Spinach Stuffed Shells photo

Ricotta and Spinach Stuffed Shells

These Ricotta and Spinach Stuffed Shells are a comforting classic! Jumbo shells filled with creamy ricotta and spinach, baked in marinara, and topped with gooey cheese!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Shells:
  • 24 pieces jumbo shells
  • 1 tablespoon olive oil
  • 2 to 3 cloves garlic finely minced
  • 4 cups fresh spinach
  • 2 cups ricotta cheese
  • 1 cup shredded parmesan cheese
  • 1 piece egg
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 cups jarred marinara sauce from a 24-ounce jar, divided
  • 1 cup shredded mozzarella cheese
  • Fresh parsley for garnishing optional

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • Baking dish
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Prepare the Jumbo Shells - Begin by bringing a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the shells and set aside to cool slightly.
  2. Step 2: Sauté the Spinach and Garlic - In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the minced garlic and sauté for about a minute until fragrant. Then, add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
  3. Step 3: Make the Ricotta Filling - In a mixing bowl, combine the ricotta cheese, shredded parmesan cheese, egg, salt, pepper, dried parsley, dried basil, and dried oregano. Stir in the cooked spinach and garlic mixture until well combined.
  4. Step 4: Assemble the Stuffed Shells - Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a baking dish. Carefully fill each cooked shell with the ricotta and spinach mixture and place them in the baking dish, open side up.
  5. Step 5: Add the Sauce and Cheese - Once all the shells are filled, pour the remaining marinara sauce over the top. Sprinkle the shredded mozzarella cheese evenly across the shells.
  6. Step 6: Bake to Perfection - Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To freeze, assemble the stuffed shells and freeze them before baking.
  • If using frozen shells, bake from frozen for about 45 minutes at 375°F (190°C).