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A baking dish of cheese and spinach stuffed shells in marinara sauce, topped with melted, lightly browned mozzarella and fresh basil.

Cheese and Spinach Stuffed Shells

Jumbo pasta shells stuffed with a ricotta, mozzarella, and spinach filling, baked in marinara until bubbling and golden on top.
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Prep Time 25 minutes
Cook Time 35 minutes
Rest Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Dinner
Cuisine: Italian-American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • - 1 12 oz box jumbo pasta shells
  • - 1 tablespoon salt for pasta water
  • - 15 oz whole-milk ricotta
  • - 10 oz frozen chopped spinach thawed and squeezed dry
  • - 2 cups shredded mozzarella divided
  • - ¾ cup grated Parmesan
  • - 1 large egg
  • - 2 garlic cloves minced
  • - ¼ cup chopped fresh basil plus extra for serving
  • - ½ teaspoon salt
  • - ¼ teaspoon black pepper
  • - Pinch ground nutmeg optional
  • - 3½ cups marinara sauce divided

Method
 

  1. Boil pasta shells 2 minutes under package al dente time; shells should bend without tearing.
  2. Drain and rinse under cold water until cool enough to handle.
  3. Combine ricotta, spinach, 1½ cups mozzarella, Parmesan, egg, garlic, basil, salt, pepper, and nutmeg in a bowl.
  4. Preheat oven to 350°F. Spread 1½ cups marinara in a 9x13 baking dish.
  5. Fill each shell with about 2 tablespoons of filling.
  6. Arrange shells filling-side up in the dish; top with remaining 2 cups marinara.
  7. Cover and bake 25 minutes, until sauce bubbles at the edges.
  8. Uncover, top with remaining ½ cup mozzarella, and bake 8 to 10 minutes until melted, lightly browned, and center reaches 165°F.
  9. Rest 10 minutes before serving.

Notes

Vegetarian as written (no meat). Freezes well before or after baking, up to 3 months. Can be assembled up to 24 hours ahead and refrigerated unbaked; add 10 to 15 minutes to the covered bake time from cold.