Spinach and Ricotta Stuffed Shells
Indulge in the comforting flavors of Spinach and Ricotta Stuffed Shells, a delightful dish perfect for family dinners or gatherings. This recipe features tender jumbo pasta shells generously filled with a creamy blend of ricotta cheese and fresh spinach, all smothered in rich marinara sauce. Whether you’re hosting a special occasion or looking to enjoy a cozy night in, this dish offers a satisfying combination of textures and tastes that everyone will love. Plus, it’s easy to prepare and can be made ahead of time for your convenience!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- 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
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large pot, boil water with salt and cook the jumbo pasta shells until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan, egg, spinach, garlic, Italian seasoning, salt, and pepper.
- Stuff each shell with the cheese mixture using a spoon or piping bag.
- Spread half of the marinara sauce in a baking dish. Place stuffed shells seam-side up and cover with remaining sauce.
- Top with remaining mozzarella cheese.
- Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until bubbly.
- Serve hot garnished with fresh basil if desired.
Nutrition
- Serving Size: 2 stuffed shells (about 220g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 45mg