Description
Delicious and comforting Spinach and Ricotta Stuffed Shells Recipe that combines jumbo pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted cheese.
Ingredients
Units
Scale
Main Ingredients:
- 12–15 jumbo pasta shells (about 1/2 a box)
- 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)
- 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
- Cook Pasta: Boil pasta shells according to package instructions, then drain and set aside.
- Prepare Filling: In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, salt, and pepper.
- Stuff Shells: Fill each shell with the ricotta mixture and place in a baking dish.
- Top with Sauce: Pour marinara sauce over the shells, sprinkle with remaining mozzarella, and drizzle with olive oil.
- Bake: Cover with foil and bake at 375°F for 25 minutes, then uncover and bake for an additional 10 minutes until bubbly.
- Serve: Garnish with basil leaves and enjoy!
Notes
- You can add cooked ground meat or mushrooms to the filling for extra flavor.
- Make ahead and refrigerate before baking for a convenient meal prep option.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 50 mg