Ricotta Stuffed Shells

Baked Ricotta Stuffed Shells plump full of creamy ricotta, mozzarella, Parmesan Cheese, spinach and garlic all topped with marinara and another generous helping of mozzarella.

Course pasta

Cuisine Italian

Keyword Italian stuffed shells, pasta, shells, stuffed pasta shells, stuffed shells, stuffed shells with ricotta

Prep Time 20

Cook Time 40

Servings servings

Calories 494kcal

Author Beth Pierce

Ingredients

20 jumbo shells ½ of a 12 ounce box
1 tablespoon olive oil
4 cloves garlic minced
5 ounces baby spinach stems removed and chopped
15 ounces whole milk ricotta
3 cups mozzarella reserve 1 cup for the top
½ cup shredded Parmesan
1 large egg
1 ½ teaspoons Italian Seasoning
½ teaspoon salt
½ teaspoon fresh ground black pepper
3 cups marinara
2 tablespoon chopped fresh parsley or fresh basil

Instructions

Preheat oven to 350 degrees.
Boil the pasta shells al dente according to package instructions; drain well.
Add the olive oil to a skillet over medium low heat. Add the garlic and spinach cooking 2-3 minutes or just until the spinach is wilted. Remove from the heat and let it cool.
In a large bowl combine the ricotta, 2 cups mozzarella, Parmesan Cheese, egg, Italian seasoning, salt, black pepper and the cooled spinach mixture.
Spread the bottom of a 9x13 or equivalent sized casserole dish 1 1/2 cups marinara. Spoon the cheese mixture into the shells Place the stuffed shells in the casserole. Spoon the remaining marinara in and around the shells.
Cover with aluminum foil and bake for 20 minutes. Then uncover and bake for another 20 minutes. If desired sprinkle with parsley or basil.

Notes

Do not over-boil the pasta shells. Cook them slightly al dente.
Add a few extra shells when boiling the pasta as inevitably several of them will tear.
You can use fresh or frozen spinach. If using frozen spinach squeeze as much of the moisture out as possible. This step is important to keep the sauce from being watered down.
Use good quality marinara.
Use freshly shredded Parmesan cheese. As my late mother used to say it is worth every red cent.
This recipe can be made up to 2 days in advance and stored tightly covered in the fridge.
I do not recommend freezing this casserole as both ricotta and mozzarella have a high moisture content and they will become watery and grainy after freezing.

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