STEP 1: Cook the Jumbo Shells

Start by cooking the pasta shells. Bring a large pot of salted water to a boil. Once boiling, add the jumbo shells and cook according to the package instructions until they are al dente. Be careful not to overcook them, as they will soften further during baking. Drain the shells and set them aside to cool slightly.

To prevent the shells from sticking together while cooling, you can drizzle a little bit of olive oil over them or gently toss them in a bit of water. Set aside to cool, making sure they are ready to be filled.

STEP 2: Prepare the Spinach Ricotta Filling

In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese. Stir until well blended.

Add the chopped spinach. If you’re using fresh spinach, sauté it in a pan with a little olive oil until wilted, and then drain any excess water. If using frozen spinach, make sure it’s fully thawed and squeezed dry to remove excess moisture.

To the mixture, add the minced garlic, beaten egg, parsley, salt, pepper, and nutmeg (if using). Stir everything together until the filling is well combined. The filling should be creamy and smooth but thick enough to stuff into the pasta shells.

STEP 3: Stuff the Shells

Carefully stuff each cooked shell with the spinach and ricotta filling. Use a spoon to fill them generously but avoid overstuffing them, as the filling can spill out during baking. Arrange the stuffed shells in a lightly greased 9×13-inch baking dish.

You can pack the shells snugly together, but leave a little room for the sauce to seep into each shell for extra flavor.

STEP 4: Prepare the Sauce

In a saucepan, heat the marinara sauce over medium heat. If desired, add the dried basil and red pepper flakes to the sauce for extra depth of flavor. Stir to combine. Allow the sauce to simmer for about 5 minutes to heat through and let the flavors meld.

Once heated, pour the sauce over the stuffed shells, ensuring each shell is covered with a generous amount of marinara sauce. You can also add a little extra mozzarella cheese on top if you like a cheesy crust.

STEP 5: Bake the Stuffed Shells

Preheat your oven to 375°F (190°C).

Cover the baking dish with aluminum foil and bake for about 25-30 minutes. This allows the shells to heat through and the sauce to meld with the filling. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.

The cheese will melt beautifully, and the sauce will start to bubble around the edges. The stuffed shells should be tender and flavorful.

STEP 6: Serve and Enjoy

Remove the baking dish from the oven and let it rest for about 5 minutes before serving. This helps the flavors set and makes the shells easier to serve.

Garnish with extra fresh parsley, Parmesan cheese, or a drizzle of olive oil for added flavor and color. Serve your Spinach and Ricotta Stuffed Shells with a side of garlic bread and a fresh salad for a complete meal.