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Spinach and Ricotta Stuffed Shells

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These stuffed shells are a classic from my mother’s kitchen—a dish filled with love, comfort, and the smell of baked cheese. The creamy ricotta, tender spinach, and bubbling marinara come together to create a meal that feels like home. Perfect for a cozy dinner or sharing with family around the table.

Ingredients

Scale

12–15 jumbo pasta shells (about ½ box)

2 cups ricotta cheese

1 cup shredded mozzarella (divided)

½ cup grated Parmesan

1 large egg

2 cups fresh spinach (chopped) or 1 cup frozen (thawed & drained)

2 cloves garlic, minced

2 cups marinara sauce

1 tbsp olive oil

1 tsp Italian seasoning

Salt & pepper, to taste

Fresh basil (optional, for garnish)

Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.

Cook Shells: Boil pasta shells until al dente. Drain and let cool slightly.

Sauté Spinach: In a pan, heat olive oil. Add garlic and spinach. Cook until wilted (2–3 mins).

Mix Filling: In a bowl, combine ricotta, half the mozzarella, Parmesan, egg, spinach mixture, Italian seasoning, salt, and pepper.

Fill Shells: Spoon filling into each shell.

Assemble Dish: Spread half the marinara sauce in the baking dish. Arrange stuffed shells over sauce. Top with remaining sauce and mozzarella.

Bake: Cover with foil and bake 25 minutes. Uncover and bake another 10 minutes until bubbly and golden.

Serve: Garnish with fresh basil if desired.

Notes

Enjoy this cheesy, hearty classic—it’s the kind of dish that brings everyone to the table with a smile.

Nutrition

Find it online: https://thecomfortspoon.com/spinach-and-ricotta-stuffed-shells/