Easy Ricotta Stuffed Shells
Easy Ricotta Stuffed Shells are a hearty, cheesy, vegetarian pasta dish filled with a creamy ricotta-spinach mixture and baked in rich marinara sauce. Perfect for a cozy weeknight dinner or feeding a hungry crowd.
Equipment
- Large pot
- Colander
- Mixing bowls
- Baking dish
- Spoon or piping bag
- Aluminum foil
Ingredients
Main Ingredients
- 20 pieces jumbo pasta shells cook a few extra in case of breakage
- 1.5 cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese plus more for topping
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach chopped and wilted or use 1 cup frozen, thawed and squeezed dry
- 2 cloves garlic minced
- 0.25 teaspoon ground nutmeg optional
- to taste salt and black pepper
- 2 tablespoons fresh basil chopped, plus more for garnish
- 2.5 cups marinara sauce
- 1 tablespoon olive oil if sautéing fresh spinach or garlic
Instructions
- Preheat oven to 375°F (190°C).
- Boil pasta shells just until al dente. Drain and cool.
- Mix ricotta, mozzarella, Parmesan, egg, spinach, garlic, nutmeg, salt, pepper, and basil in a bowl.
- Spread 1 cup marinara sauce in a baking dish.
- Stuff each shell with cheese mixture and place in dish.
- Top with remaining sauce and more cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes until bubbly and golden.
- Let rest, garnish with basil, and serve.
Notes
Can be made ahead and frozen. Use high-quality ricotta for best texture. Avoid overcooking pasta to keep shells intact.
Nutrition
Calories: 420kcalCarbohydrates: 35gProtein: 21gFat: 22gSaturated Fat: 11gCholesterol: 65mgSodium: 720mgFiber: 4gSugar: 6gVitamin A: 30IUVitamin C: 8mgCalcium: 30mgIron: 10mg
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