How many stuffed shells should you serve per person?

Most people enjoy three to four stuffed shells per serving. Since spinach and ricotta stuffed shells are rich and baked in marinara sauce, they’re quite filling, especially when served with bread or salad.

Do you have to boil the shells before stuffing them?

Boiling the pasta shells until slightly undercooked helps them keep their shape for stuffing. Although you can bake them from raw, it requires more sauce and time, and the texture may be less consistent.

Why do stuffed shells sometimes turn out watery?

Stuffed shells become watery when the spinach or ricotta holds excess moisture. Squeezing the spinach well and draining the ricotta if needed helps keep the filling firm and creamy.

What can you use instead of ricotta?

You can replace ricotta with cottage cheese, mascarpone, or a mix of cream cheese and mozzarella. These options create a similar smooth texture and work well in spinach and ricotta stuffed shells.

Can you freeze stuffed shells?

Stuffed shells freeze easily, whether baked or unbaked. Keep them tightly covered, and add extra sauce when reheating or baking from frozen to prevent dryness.

spinach and ricotta stuffed shells – Ultimate Comfort Recipe You’ll Love

Description

A cozy baked pasta dish featuring jumbo shells filled with a creamy blend of ricotta, spinach, herbs, and cheese, all nestled in rich marinara sauce for an easy, comforting dinner.

Ingredients

Scale

20–25 jumbo pasta shells
2 cups ricotta cheese
3 cups cooked chopped fresh spinach or 1 cup thawed frozen spinach
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
2 cloves minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano or Italian seasoning
1 tablespoon olive oil
3 cups marinara sauce

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Instructions

Cook jumbo pasta shells in salted water until slightly under al dente, then drain and spread out to cool so they do not stick.
Heat olive oil in a skillet, add minced garlic, and sauté briefly until fragrant, then stir in the spinach and cook until excess moisture evaporates.
Let the spinach mixture cool slightly, then combine it in a large bowl with ricotta, mozzarella, Parmesan, egg, oregano or Italian seasoning, salt, and black pepper until well mixed.
Spread a thin layer of marinara sauce over the bottom of a baking dish.
Stuff each cooled pasta shell generously with the spinach and ricotta filling and arrange the filled shells in a single layer in the baking dish.
Pour the remaining marinara sauce evenly over the stuffed shells and sprinkle extra mozzarella and Parmesan on top if desired.
Cover the baking dish with foil and bake at 375°F (190°C) for about 25 minutes until the shells are heated through.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and lightly golden.
Let the stuffed shells rest for a few minutes before serving so the filling can set slightly.

Notes

Drain spinach very well before mixing to prevent a watery filling.
Slightly undercook the pasta shells so they stay firm while baking in the sauce.
You can assemble the stuffed shells ahead of time and refrigerate or freeze before baking for an easy make-ahead meal.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 plate (about 5–6 stuffed shells)
Calories: 560
Sugar: 8
Sodium: 900
Fat: 26
Saturated Fat: 14
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 52
Fiber: 4
Protein: 28
Cholesterol: 115