When it comes to comfort food, few things hit the spot like bubbling baked pasta. These Spinach and Ricotta Stuffed Shells are a cheesy, savory dream—filled with creamy ricotta, fresh spinach, and aromatic herbs, then nestled in marinara sauce and topped with melty mozzarella.

Whether you're serving it as a weeknight dinner, prepping it for a freezer meal, or feeding a hungry crowd, this Italian-inspired dish is a no-fail favorite that brings comfort to the table in every bite.

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📝 Ingredients (U.S. Standard Measurements – Serves 6)

For the shells:

• 20 jumbo pasta shells (about 8 oz)
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 5 oz fresh spinach (or ½ cup frozen, thawed and squeezed dry)
• 1½ cups ricotta cheese
• 1 cup shredded mozzarella cheese (divided)
• ¼ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• ¼ teaspoon ground nutmeg (optional)
• Salt and black pepper, to taste

For the sauce:

• 2 cups marinara sauce (homemade or store-bought)
• ½ teaspoon red pepper flakes (optional)
• Extra grated Parmesan and basil for garnish (optional)

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🍝 Instructions

1. Cook the pasta:

Bring a large pot of salted water to a boil. Cook jumbo shells until al dente (about 9 minutes). Drain and rinse under cool water to prevent sticking. Set aside.

2. Sauté the vegetables:

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft (about 4–5 minutes). Stir in garlic and cook for another 30 seconds. Add spinach and cook until wilted. Remove from heat and cool slightly.

3. Make the filling:

In a large bowl, combine the sautéed spinach mixture, ricotta, ¾ cup mozzarella, Parmesan, egg, Italian seasoning, nutmeg (if using), salt, and pepper. Mix until fully incorporated.

4. Stuff the shells:

Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Using a spoon or piping bag, fill each shell with the ricotta-spinach mixture and arrange them in the dish.

5. Top and bake:

Spoon remaining marinara sauce over the shells, sprinkle with the remaining mozzarella, and cover loosely with foil. Bake for 25 minutes, then uncover and bake for another 10 minutes, or until the cheese is melted and bubbly.

6. Serve:

Garnish with extra Parmesan and fresh basil, if desired. Serve hot with garlic bread or a fresh salad.

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🔍 Nutrition Facts (Per Serving – approx.)

• Calories: 375
• Protein: 19g
• Carbohydrates: 30g
• Fat: 20g
• Fiber: 3g
• Sugar: 5g
• Sodium: 580mg

Great source of calcium and vegetarian protein.

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💡 Tips & Tricks

• Make it ahead: Assemble the dish up to 24 hours in advance and bake when ready.
• Freeze it: Freeze the unbaked shells in the dish (or individual portions), covered tightly. Bake from frozen at 375°F for 45–50 minutes.
• Add variety: Mix in chopped artichokes, mushrooms, or cooked zucchini to the filling.
• Want extra protein? Stir in ½ cup cottage cheese or add cooked ground turkey to the marinara sauce.
• Sauce swap: Use a creamy Alfredo sauce or pink sauce for a twist.

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🌟 Something Extra From Me to You

To make your dinner extra special, serve these stuffed shells with a side of homemade garlic knots or a fresh lemony arugula salad. And for a cozy Italian night in, light some candles, pour a glass of Chianti, and finish the meal with a simple Tiramisu or affogato.

Want to make this recipe even more kid-friendly? Let little hands help stuff the shells — it’s fun, messy, and a great way to get them involved in the kitchen!