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Italian Stuffed Shells

Easy Italian Stuffed Shells with Ricotta and Spinach Recipe

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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 5 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 20 jumbo pasta shells (about 6 oz)
  • 15 oz whole-milk ricotta
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 2 cups shredded low-moisture mozzarella, divided
  • 3 cups marinara sauce
  • 2 cloves garlic, minced
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • Fresh basil leaves, for finishing

Method
 

  1. Cook the pasta shells in salted boiling water for 2 minutes less than the package directs, about 9 minutes. Drain, rinse with cool water, and lay on a towel.
  2. Preheat the oven to 375°F (190°C). In a bowl, mix the ricotta, spinach, egg, Parmesan, 1 cup mozzarella, garlic, salt, and pepper until combined.
  3. Spread ½ cup marinara in a 9x13-inch baking dish. Fill each shell with about 2 tbsp of the ricotta mixture and arrange seam side up in the dish.
  4. Pour the remaining marinara over the shells and top with the remaining 1 cup mozzarella.
  5. Cover loosely with foil and bake 25 minutes. Uncover and bake until bubbly and golden, 10 to 15 minutes more. Broil for the last 2 minutes if you like a browned top. Rest 5 minutes, then finish with fresh basil and serve.

Notes

You can assemble the dish a day ahead and refrigerate, covered, before baking. Add 10 minutes to the covered bake time if baking straight from the fridge.