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Plate of spinach and ricotta stuffed shells topped with marinara sauce and herbs.

Spinach and Ricotta Stuffed Jumbo Shells

A comforting dish of tender jumbo shells filled with creamy ricotta and spinach, topped with marinara and melty mozzarella.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the shells
  • 12 pieces jumbo pasta shells
Ricotta filling
  • 2 cups ricotta cheese Use whole-milk for creamier results.
  • 1 cup cooked and chopped spinach Use fresh or frozen; squeeze dry if using frozen.
  • 1 cup grated mozzarella cheese Divided into two portions.
  • 1/2 cup grated Parmesan cheese
  • 1 large egg Serves as a binder.
  • 1 teaspoon garlic powder Or substitute with fresh garlic.
  • 1 teaspoon onion powder Or substitute with fresh onion.
  • Salt and freshly ground black pepper To taste.
For assembling
  • 2 cups marinara sauce Use jarred or homemade.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package directions until al dente.
  3. Drain and let cool slightly.
Filling and Assembly
  1. In a large bowl, combine ricotta, chopped spinach, half the mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Stir until smooth.
  2. Spoon about 2 tablespoons of the ricotta mixture into each shell.
  3. Place the filled shells seam-side up in a baking dish.
  4. Pour the marinara sauce evenly over the shells.
  5. Sprinkle the remaining mozzarella over the top.
Baking
  1. Cover the dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and lightly golden.
  3. Let cool for 5–10 minutes before serving.

Notes

Store leftovers in an airtight container for up to 3–4 days. Reheat individual portions in a microwave or oven. Can be frozen for up to 2 months.