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–+ servings

Spinach and Ricotta Stuffed Shells

A comforting dish of jumbo pasta shells filled with a creamy spinach and ricotta mixture, topped with marinara and melted cheese.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Sauce
  • 12 pieces jumbo pasta shells
  • 1 jar marinara sauce For layering and topping
Cheese Filling
  • 2 cups ricotta cheese
  • 1 cup spinach Cooked and chopped
  • 1 cup shredded mozzarella cheese Plus extra for topping
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
Garnish
  • to taste Fresh basil For garnish, optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to the package instructions until they’re al dente. Drain and set aside to cool slightly.
  3. In a mixing bowl, combine the ricotta cheese, cooked spinach, half a cup of the mozzarella, Parmesan, egg, garlic powder, salt, and pepper. Mix until creamy and well combined.
  4. Pour a thin layer of marinara sauce on the bottom of a baking dish.
Assembly and Baking
  1. Carefully stuff each cooked shell with the ricotta and spinach mixture, placing them snugly in the baking dish.
  2. Pour the remaining marinara sauce over the stuffed shells and sprinkle with remaining mozzarella cheese.
  3. Cover the dish with foil and bake for 25 minutes.
  4. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  5. Garnish with fresh basil if desired and serve warm.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 5g

Notes

To save on cooking time, prepare the spinach and ricotta mixture the night before. You can also freeze the dish for later use, ensuring it reaches an internal temperature of 165°F when reheating.

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