Spinach and Ricotta Stuffed Shells
Indulge in the comforting flavors of our Spinach and Ricotta Stuffed Shells Recipe, a perfect dish for family dinners or special occasions. These jumbo pasta shells are delicately filled with a creamy mixture of ricotta, mozzarella, and fresh spinach, then baked to perfection in marinara sauce. This dish is not only rich in taste but also offers a wonderful way to sneak in some greens while satisfying even the pickiest eaters. Impress your guests or treat your family to this delightful vegetarian meal that is sure to become a new favorite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- 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
- Boil salted water in a large pot and cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan, egg, spinach, garlic, salt, pepper, and mix well.
- Preheat the oven to 375°F (190°C). Spread some marinara sauce at the bottom of a baking dish.
- Fill each shell with the ricotta mixture and place them seam side up in the dish. Cover with remaining marinara sauce and sprinkle with reserved mozzarella.
- Cover with foil and bake for about 20 minutes; remove foil and bake for an additional 10 minutes until bubbly.
Nutrition
- Serving Size: 1 stuffed shell (about 140g)
- Calories: 290
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg