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Stuffed pasta dishes hold a special place in the hearts of many culinary enthusiasts, offering a delightful combination of flavors and textures in each bite. Among the myriad of stuffed pasta varieties, Cheesy Spinach & Ricotta Stuffed Shells stand out as a particularly comforting and satisfying meal. With their large, shell-shaped pasta cradling a rich, creamy filling, these shells provide a perfect balance of indulgence and nutrition.

Cheesy Spinach and Ricotta Stuffed Shells

Indulge in the ultimate comfort food with these Cheesy Spinach & Ricotta Stuffed Shells. This delicious recipe features jumbo pasta shells filled with a rich blend of creamy ricotta, fresh spinach, and savory herbs, all topped with a luscious marinara sauce and a perfect cheesy crust. Ideal for family dinners or entertaining guests, these shells offer a delightful balance of flavors and nutrition. Give this easy-to-follow recipe a try and impress your loved ones with a satisfying meal that everyone will enjoy.
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, finely chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

½ cup grated Parmesan cheese, divided

1 large egg, lightly beaten

2 cloves garlic, finely minced

1 teaspoon dried Italian herbs (such as oregano and basil)

Salt and pepper to taste

3 cups marinara sauce

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to prepare for baking the stuffed shells.

    Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook them according to the package instructions until al dente. Once cooked, drain the shells and let them cool slightly, so they are easier to handle.

      Prepare the Filling: In a spacious mixing bowl, combine the chopped fresh spinach, ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, the lightly beaten egg, minced garlic, dried Italian herbs, along with salt and pepper. Stir well until the filling is smooth and evenly mixed.

        Stuff the Shells: Take each cooled shell and gently spoon or pipe the spinach and ricotta mixture into it. Be careful not to overstuff, but make sure each shell is filled adequately.

          Layer with Sauce: Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. Place the stuffed shells in the dish, seam side up to help them hold their shape. After arranging all the shells, pour the remaining marinara sauce over the top, ensuring each shell is nicely coated.

            Add Cheese Topping: Sprinkle the remaining mozzarella and Parmesan cheese generously over the stuffed shells. This will create a delicious, cheesy crust when baked.

              Bake: Cover the baking dish tightly with aluminum foil to keep moisture in. Bake in the preheated oven for 25 minutes. Then, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and turns a lovely golden brown.

                Garnish and Serve: After baking, allow the dish to cool for a few minutes before serving. For a touch of freshness, garnish with a few sprigs of fresh basil if desired. Enjoy your scrumptiously cheesy stuffed shells!

                  Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4 servings