Spinach and Ricotta Stuffed Shells Recipe
Indulge in these delicious Spinach and Ricotta Stuffed Shells for a satisfying meal that’s bursting with flavor. These jumbo pasta shells are filled with a creamy ricotta and spinach mixture, baked to perfection with marinara sauce and melted cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Jumbo Pasta Shells:
- 12–15 jumbo pasta shells (about 1/2 a box)
Filling:
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
- 1/2 cup shredded mozzarella cheese (divided)
Additional:
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the pasta shells – Boil jumbo pasta shells in salted water until al dente, about 8–10 minutes. Drain and set aside to cool.
- Make the filling – Combine ricotta, 1/2 cup mozzarella, Parmesan, and egg. Sauté garlic and spinach, season, and mix into the cheese mixture.
- Stuff the shells – Preheat oven to 375°F. Spread marinara in a baking dish. Fill each shell with the ricotta-spinach mixture. Arrange shells in the dish, top with marinara, bake covered for 20 minutes, then uncovered for 10 minutes.
Notes
- You can customize the filling by adding cooked ground meat or different cheeses.
- For a vegetarian option, use vegetable marinara sauce.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Spinach and Ricotta Stuffed Shells, Stuffed Shells Recipe, Italian Pasta Recipe
