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Spinach and Ricotta Stuffed Pasta Shells: A Comforting Italian Classic


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  • Author: Stacy
  • Total Time: 50 minutes
  • Yield: 4 servings

Description

Delight in the comforting flavors of Spinach and Ricotta Stuffed Pasta Shells. Creamy ricotta, sautéed spinach, and Parmesan are stuffed into jumbo pasta shells, topped with marinara sauce, and baked until bubbly and golden—a classic Italian-inspired meal that’s perfect for family dinners or meal prep.


Ingredients

  • For the Pasta Shells:
    • 200 g (~7 oz) jumbo pasta shells
    • 1 tablespoon olive oil (for sautéing)
  • For the Filling:
    • 200 g (~7 oz) fresh spinach, roughly chopped
    • 3 garlic cloves, chopped
    • 250 g (~1 cup) ricotta cheese
    • 100 g (~½ cup) Parmesan cheese, divided
    • 1 large egg
    • 1 teaspoon nutmeg
    • 1 teaspoon salt
    • 1 teaspoon black pepper
  • For the Sauce and Garnish:
    • 250 g (~1 cup) tomato pasta sauce
    • Fresh parsley or basil (optional, for garnish)

Instructions

Step 1: Cook the Pasta Shells

  1. Bring a large pot of salted water to a boil.
  2. Cook the jumbo pasta shells according to the package instructions until al dente.
  3. Drain and rinse under cold water. Lay the shells on a clean towel to cool and prevent sticking.

Step 2: Sauté the Spinach

  1. Heat olive oil in a skillet over medium heat.
  2. Add garlic and cook until fragrant, about 1 minute.
  3. Gradually add spinach and cook until wilted.
  4. Remove from heat and let cool slightly.

Step 3: Make the Ricotta Filling

  1. In a mixing bowl, combine ricotta cheese, half of the Parmesan, egg, nutmeg, salt, and pepper.
  2. Stir in the cooled sautéed spinach until evenly incorporated.

Step 4: Assemble the Dish

  1. Preheat the oven to 375°F (190°C).
  2. Spread ⅓ of the tomato pasta sauce across the bottom of an 8×8-inch baking dish.
  3. Using a spoon, fill each pasta shell with about a teaspoon of the ricotta mixture. Arrange the stuffed shells in the baking dish.
  4. Pour the remaining tomato sauce over the shells and sprinkle with the remaining Parmesan cheese.

Step 5: Bake the Pasta

  1. Cover the dish with foil and bake for 20–25 minutes.
  2. Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and slightly golden.

Step 6: Garnish and Serve

  1. Let the dish rest for 5–10 minutes.
  2. Garnish with freshly chopped parsley or basil before serving.

Notes

  • Avoid Watery Filling: Squeeze excess liquid from spinach after sautéing.
  • Cheese Variations: Swap Parmesan with Pecorino Romano for a bolder flavor.
  • Make-Ahead: Assemble the dish, cover, and refrigerate for up to 24 hours before baking.
  • Freezer-Friendly: Assemble and freeze for up to 3 months. Bake directly from frozen, adding extra time as needed.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian