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The Best Spinach & Ricotta Stuffed Shells for a Crowd

This spinach and ricotta stuffed shells recipe proves that feeding a crowd doesn't require complicated techniques or expensive ingredients. The combination of creamy ricotta, nutritious spinach, and aromatic herbs creates a satisfying meal that appeals to vegetarians and meat-eaters alike.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8-10 servings servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 box (12 oz) jumbo pasta shells
  • 2 cups whole milk ricotta cheese
  • 10 oz frozen spinach, thawed and drained
  • 1 cup shredded mozzarella cheese, divided
  • ½ cup freshly grated Parmesan cheese
  • 1 large egg, beate
  • 3 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon dried oregano
  • 3 cups marinara sauce
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Method
 

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to boil and cook the jumbo shells according to package directions until al dente, typically 10-12 minutes. Drain carefully and arrange on a baking sheet drizzled with olive oil to prevent sticking.
  2. Squeeze the thawed spinach in a clean kitchen towel to remove excess moisture. In a large bowl, combine ricotta, drained spinach, ½ cup mozzarella, Parmesan, beaten egg, minced garlic, basil, and oregano. Season generously with salt and pepper, then mix until well combined.
  3. Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish. Fill each shell with approximately 2 tablespoons of the ricotta mixture. Arrange the Stuffed Shells seam-side up in the prepared dish.
  4. Pour the remaining marinara sauce over the shells, ensuring each one is partially covered. Sprinkle the reserved ½ cup mozzarella evenly over the top. Cover tightly with aluminum foil.
  5. Bake covered for 35 minutes, then remove the foil and continue baking for 10-15 minutes until the cheese is golden and bubbly. Let rest for 15 minutes before serving.

Notes

This dish can be made ahead and stored in the refrigerator for up to 24 hours before baking. Leftovers can be refrigerated for up to 4 days or frozen for longer storage.