Description

Creamy Spinach and Ricotta Stuffed Shells transform simple jumbo pasta shells into a comforting, elegant brunch or dinner centerpiece. Filled with a luscious blend of ricotta, mozzarella, Parmesan, fresh spinach, garlic, and nutmeg, then baked in a bright marinara sauce until bubbly and golden, this dish offers a perfect balance of creamy textures and vibrant herbal flavors. Ideal for family gatherings or make-ahead meals, it combines nutritious greens with cheesy indulgence, all crafted through a straightforward baking process.

Ingredients

Scale

Main Ingredients

12 jumbo pasta shells
4 cups fresh spinach, roughly chopped
1½ cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Sauce

2 cups marinara sauce (store-bought or homemade)
2 tbsp olive oil
½ cup water (to thin sauce if needed)

Seasonings & Garnish

2 cloves garlic, minced
¼ tsp freshly grated nutmeg
Salt and freshly ground black pepper, to taste
¼ cup fresh basil leaves, torn (for garnish)

Instructions

Prepare the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook for 8-10 minutes until just al dente. Drain the shells, rinse briefly with cool water to stop the cooking process, then spread them on a clean kitchen towel to dry completely to prevent sticking.
Make the Spinach-Ricotta Filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the chopped spinach and cook, stirring frequently, until the spinach wilts and releases moisture (about 2-3 minutes). Drain any excess liquid from the spinach to maintain a creamy filling texture. Transfer the spinach to a mixing bowl and add ricotta, mozzarella, Parmesan, nutmeg, salt, and black pepper. Mix until smooth and uniform. If the mixture feels too thick, incorporate a tablespoon of reserved pasta cooking water to loosen it.
Preheat the Oven: Set your oven to 375°F (190°C) and place the rack in the middle position to ensure even baking.
Stuff the Shells: Using a spoon or small ice cream scoop, fill each cooked shell generously with 2-3 tablespoons of the cheese-spinach mixture, taking care not to overfill to avoid cracking.
Assemble in Baking Dish: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer, seam side up. Spoon the remaining marinara sauce evenly over the shells, covering each one.
Bake Covered: Cover the dish tightly with foil and bake for 20 minutes. This allows the filling to stay moist and the sauce to bubble.
Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the sauce is bubbling and the cheese on top is lightly golden and slightly crisped.
Rest and Garnish: Let the baked shells rest for 5 minutes after removing from the oven to set the filling. Sprinkle fresh torn basil leaves over the top for a fragrant and colorful finish before serving.

Notes

After boiling, dry the pasta shells thoroughly to prevent them from becoming soggy or sticking during stuffing and baking.
Season the cheese and spinach filling well with salt, pepper, and nutmeg before stuffing to ensure robust flavor in every bite.
Use a shallow baking dish to promote even heat distribution and prevent sauce from pooling excessively at the bottom.
For extra flavor, consider adding a teaspoon of lemon zest to the filling or a drizzle of extra-virgin olive oil over the finished dish.
To avoid overcooking, monitor the baking closely—cheese should be melted and creamy, not rubbery or browned excessively.
Cool leftovers thoroughly before refrigerating or freezing; store in airtight containers for freshness.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dinners
Method: Baking
Cuisine: International

Keywords: stuffed shells, ricotta, spinach, baked pasta, vegetarian, brunch recipe, comfort food, Italian-inspired