Spinach and Ricotta Stuffed Shells
If you’re searching for a dish that combines comfort and ease, look no further than this Spinach and Ricotta Stuffed Shells Recipe. These jumbo pasta shells are generously filled with creamy ricotta cheese and fresh spinach, then enveloped in a rich marinara sauce. Perfect for busy weeknights or family gatherings, this recipe brings warmth to your table without hours of prep. With its delightful flavors and satisfying texture, this dish is sure to become a household favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12–15 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta shells in salted boiling water until al dente, then drain and set aside.
- In a mixing bowl, blend ricotta, half of the mozzarella, Parmesan, egg, spinach, garlic, Italian seasoning, salt, and pepper until well combined.
- Preheat oven to 375°F (190°C). Stuff each shell with the ricotta mixture and place them in a baking dish lined with marinara sauce.
- Top with remaining marinara sauce and mozzarella cheese. Cover with foil and bake for about 20 minutes; uncover and bake for an additional 10 minutes until bubbly.
- Allow to cool slightly before serving. Garnish with fresh basil if desired.
Nutrition
- Serving Size: 3 stuffed shells (approx. 280g)
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg