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Spinach and Ricotta Stuffed Shells

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Delicious and comforting large pasta shells filled with a creamy mixture of spinach and cheeses, baked in marinara sauce.

Ingredients

Scale
  • 20 large pasta shells
  • 1 cup ricotta cheese
  • 2 cups fresh spinach
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups marinara sauce
  • 1 tbsp olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions; drain and set aside.
  3. In a pan, heat olive oil and sauté minced garlic until fragrant.
  4. Add fresh spinach and cook until wilted.
  5. In a bowl, mix ricotta cheese, sautéed spinach, mozzarella cheese, Parmesan cheese, egg, salt, and pepper until well combined.
  6. Stuff each pasta shell with the cheese and spinach mixture.
  7. Spread a layer of marinara sauce in a baking dish, then place the stuffed shells on top.
  8. Pour more marinara sauce over the shells and sprinkle additional mozzarella cheese on top.
  9. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until the cheese is bubbly and golden.
  10. Serve warm and enjoy!

Notes

Cook the shells al dente so they don’t break when stuffing. Use fresh spinach for the best flavor; frozen spinach can be watery.

Nutrition

Keywords: pasta, stuffed shells, spinach, ricotta, vegetarian

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