Creamy Spinach & Ricotta Stuffed Shells: Italian Comfort in Every Bite
Imagine giant pasta shells overflowing with silky spinach-ricotta filling, blanketed in bubbling marinara and a golden cheese crown. This is Stuffed Shells—the ultimate crowd-pleaser for cozy dinners, potlucks, or “I deserve this” weeknights.
A whisper of finely shredded Parmesan melts into the sauce for that restaurant magic. The Geedel Rotary Cheese Grater handles the cheese effortlessly—uniform shreds, zero fuss.
🥗Ingredients (Serves 6)
20–24 jumbo pasta shells
15 oz ricotta cheese
10 oz frozen spinach (thawed, squeezed dry)
1 cup Parmesan, finely shredded
1 cup mozzarella, shredded (plus extra for topping)
1 large egg
2 cups marinara sauce
2 garlic cloves, minced
1 tsp dried oregano
Salt & freshly cracked black pepper
Optional: fresh basil for garnish
🍳Step-by-Step: Stuffed Shells in 4 Moves
1. Cook & Shred
Boil shells until al dente. Drain and cool.
Use cheese grater hand crank with fine blade to shred Parmesan into fluffy ribbons.
2. Mix the Filling
Combine ricotta, spinach, half the Parmesan, mozzarella, egg, garlic, oregano, salt, and pepper. Stir until creamy.
3. Stuff & Sauce
Spread 1 cup marinara in a baking dish.
Fill each shell with ricotta mixture. Nestle into sauce. Top with remaining marinara.
4. Bake & Crown
Sprinkle extra mozzarella and remaining Parmesan from cheese shredder.
Bake at 375°F until cheese is golden and bubbly. Garnish with basil.
🌟Tips & Twists
Meaty Upgrade – Mix in cooked Italian sausage.
Veggie Boost – Add sautéed mushrooms.
Spicy Kick – Stir red pepper flakes into sauce.
Make-Ahead – Assemble and refrigerate up to 1 day.
Gluten-Free – Use GF shells.
🍝Conclusion: Shells That Hug You Back
These Spinach & Ricotta Stuffed Shells aren’t just dinner—they’re Italian love in a dish. With cheese slicer, every bite is perfectly balanced, melty, and irresistible.
