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Easy Spinach and Ricotta Stuffed Shells – A Cozy, Cheesy Family Favorite

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Tender jumbo pasta shells filled with a creamy ricotta-spinach mixture, baked in marinara sauce and topped with melty mozzarella — an easy, comforting dinner for the whole family.

Ingredients

Scale

  • 20–24 jumbo pasta shells

  • 15 oz ricotta cheese

  • 1 egg

  • 1 cup chopped cooked spinach (fresh or frozen, squeezed dry)

  • ½ cup grated Parmesan cheese

  • 1 tsp garlic (minced or powder)

  • 1 tsp dried Italian herbs

  • Salt and pepper to taste

  • 2½ cups marinara sauce

  • 1½ cups shredded mozzarella cheese

  • Optional: extra Parmesan, red pepper flakes, or chopped basil

Instructions

  • Cook shells in salted water until al dente. Drain and cool.

  • Mix ricotta, egg, spinach, Parmesan, garlic, herbs, salt, and pepper in a bowl.

  • Spread 1½ cups marinara in a baking dish. Fill each shell with ricotta mixture and place in dish.

  • Top with remaining marinara and mozzarella.

  • Cover with foil and bake at 375°F for 25 minutes. Uncover and bake another 10–15 minutes.

  • Let rest before serving.

Notes

  • Make ahead and refrigerate up to 24 hours.

  • Freeze unbaked for future use.

  • Add cooked ground meat or mushrooms to marinara if desired.

Find it online: https://goldenflavorstudio.com/easy-spinach-and-ricotta-stuffed-shells-a-cozy-cheesy-family-favorite/