Description
Delicious Spinach and Ricotta Stuffed Shells baked to perfection with a blend of creamy cheeses, fresh spinach, and savory marinara sauce. This comforting Italian-inspired dish is perfect for a family meal and easy to prepare in under an hour.
Ingredients
Scale
Pasta Shells
- 12–15 jumbo pasta shells (about 1/2 a box)
Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
Vegetables and Seasoning
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
Sauce and Garnish
- 2 cups marinara sauce
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the pasta shells: Boil the jumbo pasta shells in salted water according to package instructions until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
- Make the filling: In a large mixing bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg, mixing well until smooth. Heat olive oil in a skillet over medium heat, sauté the minced garlic for 30 seconds until fragrant, then add the chopped spinach and cook until wilted, about 2–3 minutes. Stir spinach and garlic mixture into the cheese mixture and season with Italian seasoning, salt, and pepper.
- Preheat oven and prepare baking dish: Preheat your oven to 375°F (190°C). Spread 1 cup marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Stuff the shells: Fill each cooked shell with about 2 tablespoons of the ricotta and spinach mixture. Arrange the stuffed shells in a single layer in the prepared baking dish, open side up.
- Add remaining sauce and bake: Spoon the remaining marinara sauce over the stuffed shells. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Rest and serve: Allow the baked shells to rest a few minutes before serving. Garnish with fresh basil leaves if desired and enjoy.
Notes
- Use fresh or frozen spinach depending on availability; ensure frozen spinach is well drained to avoid watery filling.
- Do not overcook pasta shells to prevent tearing during stuffing.
- Covering with foil during baking helps keep the shells moist.
- For a vegetarian option, this recipe is naturally suitable.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 85 mg
