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–+ servings
a pan of cheesy stuffed shells with ricotta, spinach and mozzarella

Stuffed Shells

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Spinach stuffed shells with ricotta cheese and marinara are classic Italian-American comfort food. A freezer-friendly recipe that's easy too!
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 6 servings
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Ingredients
  

  • ½ teaspoon kosher salt plus more for pasta water
  • 20-25 large shells I used one 12-ounce box and had some leftovers
  • 1 tablespoon extra-virgin olive oil plus more for pasta
  • 1 (10-ounce) package chopped frozen spinach
  • 1 (15-ounce) container ricotta cheese whole milk or part skim
  • 1 cup shredded whole milk mozzarella cheese about 4 ounces
  • 1 ½ cups finely grated Parmesan divided
  • 1 large egg at room temperature
  • 3 garlic cloves minced (about 1 tablespoon)
  • ⅛ teaspoon ground nutmeg
  • 1 (15-ounce) jar good quality marinara sauce (preferably basil or garlic flavored), divided (I like DeLallo or Rao’s)
  • Fresh basil thinly sliced, for serving

Instructions
 

  • Place a rack in the center of your oven and preheat to 375°F.
  • Bring a large pot of well-salted water to a boil and cook the shells according to the shortest time on the package instructions for al dente (mine cooked for 8 minutes). Drain, return to the pot, and toss with a drizzle of olive oil to prevent sticking.
    pasta shells on baking pan
  • Meanwhile, place the spinach in a large microwave-safe bowl and microwave for 2 to 3 minutes, stirring every minute, until completely thawed. To the bowl, add the ricotta, mozzarella, ½ cup of the Parmesan, the egg, garlic, salt, and nutmeg.
    ricotta filling for stuffed shells
  • In an 9x13-inch baking dish, spread 1 cup of the marinara sauce in an even layer. Working with one shell at a time, stuff each shell with the cheese mixture. Don’t worry if one breaks, you’ll have extra. Arrange the stuffed shells in an even layer in the baking dish.*
    overhead view of stuffed shells in baking dish before topping
  • Pour the remaining sauce over the shells and sprinkle with the remaining 1 cup Parmesan. Cover the dish with aluminum foil. Bake for 25 minutes then remove the foil and bake for another 10 minutes, until the cheese is melty and golden.
    sauce spooned over spinach stuffed shells
  • Remove from the oven, cool for 5 to 10 minutes, garnish with fresh basil and serve warm.

Notes

  • TO STORE: Refrigerate leftover stuffed shells in an airtight storage container for up to 4 days.
  • TO REHEAT: Warm up leftovers in a baking dish covered with foil at 350 degrees F in the oven.
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1(of 6)Calories: 442kcalCarbohydrates: 30gProtein: 28gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 99mgPotassium: 563mgFiber: 3gSugar: 4gVitamin A: 6529IUVitamin C: 8mgCalcium: 621mgIron: 3mg
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