Easy Spinach & Ricotta Stuffed Shells

Delight in the classic taste of Italy with these creamy Ricotta Stuffed Shells. Filled with a rich cheese and spinach mixture and smothered in marinara sauce, this dish is perfect for family dinners or special occasions.

Preparation: Preheat your oven to 375°F (190°C). Wash and chop fresh spinach, or thaw and drain frozen spinach.
Cook the Pasta Shells: Boil salted water and cook jumbo pasta shells until al dente. Drain and set aside.

Prepare the Filling:
- Heat olive oil over medium heat in a skillet. Sauté minced garlic until fragrant.
- Add spinach and cook until wilted (fresh) or heated through (frozen). Season with salt and pepper.
- Combine ricotta, mozzarella, parmesan, egg, nutmeg (if using), and the spinach mixture. Mix well.
Assemble the Dish:
- Spread marinara sauce at the bottom of a baking dish.
- Stuff pasta shells with the cheese and spinach mixture. Place seam side up in the dish.
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle extra mozzarella on top.
Bake:
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.

Perfectly Cooked Shells: Ensure pasta shells are cooked al dente to avoid becoming mushy during baking.
Squeeze Spinach Well: If using frozen spinach, make sure to squeeze out all excess water to prevent the filling from becoming too watery.
Layering Sauce: A layer of marinara sauce at the bottom prevents the shells from sticking and adds extra flavor.
Extra Cheese: For an extra cheesy top, add mozzarella or even provolone cheese before the final 10 minutes of baking.

Cheese Variations: Substitute ricotta with mascarpone or add provolone for extra cheesiness.
Gluten-Free: Use gluten-free pasta shells to make the dish suitable for gluten-intolerant guests.
Spice it Up: Add red pepper flakes to the cheese mixture or sprinkle on top before baking for some heat.
Herb Substitutions: Swap basil or parsley with oregano or thyme for a different herbal note.