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Baked ricotta-stuffed shells with spinach in marinara sauce.

Baked Ricotta Stuffed Shells

Bree Hester
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Course pasta
Cuisine Italian
Servings 8 servings
Calories 564 kcal

Ingredients
  

  • 24-30 jumbo pasta shells
  • 1 tablespoon olive oil
  • 10 ounces fresh spinach stems trimmed, finely chopped
  • 2 cloves garlic minced
  • 45 ounces ricotta cheese about 5 1/2 cups or 3 15-ounce containers
  • 2 eggs
  • 1 cup Parmesan cheese shredded, plus more for topping
  • 1/2 cup flat-leaf parsley chopped, plus more for optional topping
  • 1/4 cup fresh basil chopped, plus more for optional topping
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 3-4 cups marinara sauce divided, homemade or store-bought
  • 2 cups mozzarella cheese shredded

Instructions
 

  • Preheat oven to 350° F.
  • Bring a large pot of salted water to boil. Add the shells and cook until al dente, 1 to 2 minutes less than the package directions. Drain well, rinse briefly under cool water to stop the cooking, and arrange on a tray so they do not stick together.
  • In a large skillet, heat the olive oil over medium heat. Add the spinach and cook, stirring, until wilted and most of the moisture has evaporated, 3-5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Remove from heat and let cool slightly. If it's very wet, squeeze out excess liquid.
    Chopped fresh spinach cooking in a frying pan on a wooden stovetop.
  • In a large mixing bowl, combine the ricotta cheese, eggs, Parmesan, parsley, basil, salt, and pepper. Stir gently until thoroughly combined.
    Combining ricotta cheese, eggs, Parmesan, salt, and pepper for the Baked Ricotta-Stuffed Shells filling.
  • Fold in the cooled spinach mixture until evenly incorporated.
    Mixing ricotta cheese, raw eggs, spinach, salt, and pepper in a bowl for Baked Ricotta-Stuffed Shells.
  • Spread about 1 to 1 1/2 cups marinara sauce over the bottom of a 9x13-inch baking dish.
  • Using a pastry bag, zip-top bag with one corner snipped, or a spoon, fill each shell with 2-3 tablespoons of the ricotta mixture. Arrange the filled shells, open side up, in a single layer in the baking dish. You may need a second, smaller baking dish if all the shells do not fit into one dish in a single layer.
    Ricotta-stuffed shells arranged in a white baking dish with marinara.
  • Spoon the remaining marinara sauce over the shells. Sprinkle with the mozzarella and additional Parmesan, parsley, and basil, if desired.
  • Cover the dish tightly with foil and bake until heated through and the sauce is bubbling around the edges, about 30 minutes. Remove the foil and continue baking for 5-10 minutes, until the cheese is melted and beginning to brown.
    Baked ricotta-stuffed shells in a white baking dish, topped with marinara sauce and fresh herbs.
  • Let stand at room temperature for 10 minutes before serving. Garnish with additional Parmesan, parsley, and basil, if desired. Serve warm.

Nutrition

Calories: 564kcalCarbohydrates: 31gProtein: 35gFat: 34gSaturated Fat: 20gSodium: 1283mgFiber: 3g
Keyword ricotta stuffed shells, spinach and ricotta pasta, stuffed shells
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