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–+ servings

Spinach and Ricotta Stuffed Shells

A comforting dish featuring jumbo pasta shells filled with a creamy mixture of spinach and ricotta, topped with marinara sauce and mozzarella cheese.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the filling
  • 2 cups fresh spinach, chopped Use fresh spinach for the best flavor.
  • 1 cup ricotta cheese Make sure it's creamy.
  • 1 cup mozzarella cheese, shredded Reserve half for topping.
  • 1/2 cup Parmesan cheese, grated
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
For assembly
  • 12 jumbo pasta shells Cook according to package instructions.
  • 2 cups marinara sauce

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
  3. In a mixing bowl, combine chopped spinach, ricotta cheese, half of the mozzarella, grated Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well until blended.
Assembly
  1. Fill each pasta shell with the spinach and ricotta mixture.
  2. Spread a layer of marinara sauce on the bottom of a baking dish.
  3. Place the stuffed shells in the dish and top with the remaining marinara sauce and mozzarella cheese.
Baking
  1. Cover with foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
  3. Let cool slightly before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 22gFat: 22gSaturated Fat: 12gSodium: 600mgFiber: 3gSugar: 5g

Notes

Store leftovers in an airtight container in the refrigerator for 3-5 days, or freeze for up to 2 months. Reheat in the oven or microwave.

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