Spinach and Ricotta Stuffed Shells Recipe
Delicious spinach and ricotta stuffed shells baked to perfection with marinara sauce and melted cheese, a comforting and satisfying meal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Jumbo Pasta Shells:
- 12–15 jumbo pasta shells
Ricotta Filling:
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
Other Ingredients:
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Step 1: Prepare the Pasta Shells – Cook jumbo pasta shells in salted water until al dente, then drain and set aside.
- Step 2: Make the Ricotta Filling – Mix ricotta, mozzarella, Parmesan, and egg. Sauté garlic and spinach, then add to the cheese mixture. Season with Italian seasoning, salt, and pepper.
- Step 3: Stuff the Shells – Preheat oven. Spread marinara sauce in a baking dish, fill shells with ricotta mixture, place in dish, and top with remaining sauce and mozzarella.
- Step 4: Bake to Perfection – Bake covered, then uncover to melt cheese until golden brown.
- Step 5: Serve and Enjoy – Garnish with basil and serve hot.
Notes
- Be careful not to overcook the pasta shells.
- Ensure frozen spinach is well drained to prevent excess moisture.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg
Keywords: spinach and ricotta stuffed shells, baked pasta, vegetarian, Italian cuisine
