Description
Delicious Spinach and Ricotta Stuffed Shells baked in marinara sauce, perfect as a comforting vegetarian main course that combines tender pasta shells with a creamy spinach and cheese filling.
Ingredients
Scale
Pasta
- 12 jumbo pasta shells
Cheese Filling
- 2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
Vegetables and Flavorings
- 2 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon olive oil
Sauce and Toppings
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese (for topping)
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the pasta shells: Boil the jumbo pasta shells in salted water according to package instructions until al dente, about 10 minutes. Drain and set aside to cool slightly.
- Prepare the cheese filling: In a large bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg. Mix well until smooth and evenly combined.
- Cook the spinach and garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook for 2 to 3 minutes until wilted. Remove from heat.
- Combine filling ingredients: Stir the cooked spinach and garlic into the cheese mixture. Season with Italian seasoning, salt, and freshly ground black pepper. Mix to incorporate all flavors.
- Preheat oven and prepare baking dish: Set the oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
- Stuff the shells: Fill each cooked shell with about 2 tablespoons of the ricotta-spinach mixture. Arrange the stuffed shells in a single layer in the baking dish, open side up.
- Add sauce and cheese topping: Spoon the remaining marinara sauce over the arranged shells, then sprinkle the remaining 1/2 cup shredded mozzarella cheese on top.
- Bake the stuffed shells: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
- Rest and serve: Allow the dish to rest for a few minutes to let the flavors meld. Garnish with fresh basil leaves if desired before serving.
Notes
- Choose full-fat ricotta for the creamiest texture, or part-skim for a lighter option.
- Avoid overstuffing shells to prevent filling from spilling out during baking.
- Customize your filling by adding sautéed mushrooms, sun-dried tomatoes, or fresh herbs for extra flavor.
- This recipe can be prepared ahead and frozen before baking; thaw thoroughly and bake as instructed when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 90 mg
