Spinach and Ricotta Stuffed Shells
If you’re in the mood for a dish that embodies comfort and flavor, our Spinach and Ricotta Stuffed Shells Recipe is your go-to! This delightful meal features tender pasta shells generously filled with a creamy mixture of ricotta, mozzarella, and fresh spinach, all enveloped in rich marinara sauce. Perfect for busy weeknights or family gatherings, this recipe is not only simple to prepare but also allows you to sneak in some nutritious greens without sacrificing taste. Whether you’re a novice cook or a seasoned chef, these stuffed shells are sure to impress at your dinner table!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Dinner
- 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 freshly ground black pepper to taste
Instructions
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, egg, garlic, chopped spinach, salt, and pepper. Mix well.
- Preheat your oven to 375°F (190°C). Spread marinara sauce on the bottom of a baking dish.
- Fill each cooked shell with the ricotta mixture and place them seam-side up in the dish. Pour remaining marinara sauce on top and sprinkle with the rest of the mozzarella.
- Cover with foil and bake for about 20 minutes; then uncover and bake for another 10 minutes until bubbly and golden.
Nutrition
- Serving Size: 2 stuffed shells (approximately 220g)
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 80mg