Weeknight • Pasta
Quick and Creamy Spinach and Ricotta Shells
Giant pasta shells are stuffed with a delicious creamy ricotta and spinach filling, baked in a bright marinara sauce.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
- Level
- Weeknight
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Craving classic comfort food but short on time? These Quick and Creamy Spinach and Ricotta Shells are your answer! We're skipping the fussy individual stuffing and going for a super easy, incredibly delicious assembly method that gets this wholesome, cheesy dish on your table fast. It’s pure comfort in every bite!
Ingredients
Yield: 4 servings
Main
- 12 jumbo pasta shells
- 1 (15-oz) container ricotta cheese
- 5 oz fresh spinach, finely chopped (about 1 cup packed)
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 large egg
- 1 clove garlic, minced
- 1/4 tsp nutmeg (optional, enhances flavor)
- Salt and black pepper to taste
- 1 (24-oz) jar marinara sauce
Preparation
Step 1
Preheat oven to 375°F (190°C). Cook jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
Step 2
In a medium bowl, combine ricotta cheese, finely chopped spinach, 1/2 cup Parmesan cheese, egg, minced garlic, nutmeg (if using), salt, and pepper. Mix well.
Step 3
Spread about half of the marinara sauce in the bottom of a 9x13 inch baking dish.
Step 4
Carefully stuff each cooked pasta shell with the ricotta-spinach mixture and arrange them in the baking dish in a single layer. Pour the remaining marinara sauce over the stuffed shells.
Step 5
Sprinkle additional Parmesan cheese over the top. Bake for 20-25 minutes, or until bubbly and cheese is melted and lightly golden. Let rest for a few minutes before serving.
Tips
- To save time, use pre-chopped frozen spinach (thaw and squeeze out excess water).
- For individual portions, bake in smaller oven-safe dishes and freeze extra for later.
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