Description
These creamy ricotta stuffed shells are filled with spinach, sun-dried tomatoes, and parmesan, then baked in rich marinara until bubbly and golden. Cozy, comforting, and perfect for weeknights or gatherings.
Ingredients
Jumbo Pasta Shells – Cook just to al dente so they hold their shape.
Whole-Milk Ricotta – For a rich, creamy filling; drain if watery.
Shredded Mozzarella – Melts beautifully on top.
Grated Parmesan Cheese – Adds savory depth.
Fresh Spinach – Chop finely before sautéing.
Sun-Dried Tomatoes (Oil-Packed) – Pat dry and finely chop.
Garlic Cloves – Freshly minced for best flavor.
Egg – Helps bind the ricotta mixture.
Olive Oil – For sautéing the spinach and garlic.
Marinara Sauce – A flavorful base for baking.
Fresh Basil or Parsley – Optional, for serving.
Salt + Black Pepper – To taste.
Instructions
Cook the pasta shells: Bring a large pot of salted water to a boil and cook the shells until al dente. Drain and arrange them on a baking sheet to cool.
Sauté aromatics: Warm olive oil in a skillet over medium heat. Add garlic and cook until fragrant, then stir in chopped spinach until wilted. Set aside to cool slightly.
Make the filling: In a large bowl, combine ricotta, sautéed spinach, chopped sun-dried tomatoes, Parmesan, egg, salt, and pepper. Stir until creamy and well blended.
Assemble: Spread a layer of marinara sauce in a baking dish. Spoon the ricotta filling into each shell and place them snugly in the dish.
Top with sauce + cheese: Spoon more marinara over the stuffed shells, then sprinkle with mozzarella and extra Parmesan.
Bake: Cover with foil and bake at 375°F for 20 minutes. Remove the foil and bake another 10–15 minutes, until the cheese is melted and lightly golden.
Serve: Garnish with fresh basil or parsley and serve warm.
Notes
Drain ricotta briefly if it seems watery for a thicker filling.
Add cream cheese to the filling for extra richness.
Swap spinach for kale, roasted zucchini, or mushrooms.
Assemble up to a day in advance; add a few minutes to the baking time.
Freeze unbaked shells for up to 3 months; thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: ~410
- Sugar: ~9g
- Sodium: ~720mg
- Fat: ~19g
- Saturated Fat: ~9g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: ~40g
- Fiber: ~4g
- Protein: ~21g
- Cholesterol: ~70mg
Keywords: ricotta stuffed shells, creamy stuffed shells, spinach stuffed shells, sun-dried tomato pasta
