Spinach & Ricotta Stuffed Shells

20 mins Prep Time

40 mins Cook Time

Written By

Tara Omidvar

This stuffed shell pasta dish is the definition of comfort food. It's gooey, saucy and cheesy, perfect for a weeknight dinner or pleasing a large number of guests. Either make your marinara sauce or use store-bought; the result will be extremely delicious. If you like your dish more cheesy, feel free to add mozzarella on top. Great news is, you can easily freeze the stuffed shells for up to a couple of months and just bake them in the oven whenever you want to serve them.

Ingredients

Spinach & Ricotta Stuffed Shells

18-20 jumbo pasta shells
1 cup frozen chopped spinach (thawed)
1 1/3 cup ricotta
1 cup shredded mozzarella (divided)
1 clove garlic (minced)
1 teaspoon lime zest
1/2 teaspoon black pepper
1/2 teaspoon salt
1 1/2 cups marinara sauce
1/3 cup Parmesan

Directions

Spinach & Ricotta Stuffed Shells

8 Steps

Step 1

Preheat the oven to 400°F.
Step 2

Add the shells to a large pot of salted boiling water. Cook according to package instructions until they're al dente.
Step 3

Squeeze out the excess water from the spinach. In a bowl, mix together the spinach, ricotta, 2/3 cup of mozzarella, garlic, lime zest, salt and pepper. Transfer the mixture to a piping bag.
Step 4

Pour the marinara sauce into a baking dish.
Step 5

Pipe the shells with about 1 1/2 tablespoons of ricotta mixture. Place the stuffed shells onto the baking dish.
Step 6

Cover with aluminum foil and bake in the oven for 30 minutes.
Step 7

Uncover and top the shells with rest of the mozzarella. Bake for another 5 minutes or until cheese has melted.
Step 8

Top with Parmesan and enjoy!