These easy baked spicy & saucy spinach stuffed shells are such an easy and delicious weeknight dinner! Satisfying and flavorful with every bite.
A little twist on traditional spinach ricotta stuffed shells with this addition of spice adds the perfect kick. All you need is a bit of calabrian chili paste mixed with your sauce. I use Trader Joe’s Italian bomba sauce. However, any calabrian chili paste will work just fine.
Other recipes you will love:
- Calabrian tomato gnocchi soup
- Italian bomba rigatoni
- Air fryer eggplant milanese
- Loaded Italian pasta salad
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20–25 jumbo shells, cooked according to package instructions
1 (24.5 oz) jar of marinara sauce
1–2 tbsp Calabrian chili paste
1 tbsp olive oil
2 cloves garlic, minced
15 oz ricotta
5 oz baby spinach, roughly chopped
1 cup shredded mozzarella, divided
1/3 cup grated parmesan
salt and pepper to taste
chopped parsley or basil for topping, optional
Preheat the oven to 375 degrees F.
Heat oil in a skillet over medium heat. Add spinach for 3 minutes or until wilted. Add garlic and cook for 40 seconds.
Transfer to a medium mixing bowl. Add ricotta, 1/2 cup mozzarella, parmesan, salt and pepper.
Mix 1/2 of the marinara with 1/2 of the Calabrian chili paste and spoon onto the bottom of a 9 x 13 inch baking dish.
Add the shells then stuff each one with the ricotta spinach mixture.
Cover shells with remaining sauce mixed with remaining Calabrian chili paste. Top with remaining 1/2 cup of mozzarella.
Cover with foil and bake for 15 minutes. Uncover then bake an addition 18-20 minutes or until cheese is melted.
Top with chopped parsley or basil and enjoy!