Spinach Ricotta Stuffed Shells

Spinach Ricotta Stuffed Shells
Ricotta Stuffed Shells combine two of my favorites: cheese and pasta! Festive and flavorful, this classic Italian-inspired dish is truly restaurant-worthy!
  • 16-20 jumbo pasta shells
  • 2 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 4 cups packed fresh spinach leaves (roughly chopped)
  • 32 oz ricotta cheese
  • 1 cup mozzarella cheese (shredded)
  • 1 cup grated Parmesan cheese (plus more for serving)
  • 2 large eggs (beaten)
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian herbs
  • ½ teaspoon dried parsley
  • ½ teaspoon dried basil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 cups marinara sauce
  • Garnish:
  • Fresh basil and parmesan cheese
  1. Preheat the oven to 375 degrees F.
  2. Place a large saucepan with water over high heat and cook the pasta al dente, according to package directions. Drain and set aside.
  3. In a large skillet over medium-high heat, add the oil and when it starts to shimmer, add the garlic and cook until it begins to brown, about a minute.
  4. Add the chopped spinach, stir and cook until it begins to wilt, about 3 to 4 minutes. Remove from the heat and let cool.
  5. In a mixing bowl, stir together the cooked spinach, ricotta, mozzarella, Parmesan cheese, egg, onion powder, dried Italian herbs, dried parsley, dried basil, salt, and pepper until thoroughly combined.
  6. Pour 1 cup of the marinara sauce into the bottom of a 9x13 baking dish.
  7. Stuff each pasta shell with a hefty amount of the spinach and cheese mixture, and arrange in the baking dish.
  8. Cover with the remaining marina sauce and cover with aluminum foil, bake for 25 minutes.
  9. Remove the foil and continue baking until the top begins to brown, another 10-15 minutes.
  10. Serve warm with grated Parmesan cheese.