Description
These Easy Spinach and Ricotta Stuffed Shells are a comforting Italian-inspired dish. Jumbo pasta shells are filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted cheese for a family-friendly dinner.
Ingredients
Scale
Ingredients
- 12–16 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
- 1 egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried Italian herbs or basil
Instructions
Instructions
- Cook pasta: Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions until al dente. Drain and set aside.
- Prepare filling: In a bowl, combine ricotta, half of the mozzarella, Parmesan, spinach, egg, garlic, salt, pepper, and Italian herbs. Mix until well combined.
- Stuff shells: Fill each cooked shell with the ricotta-spinach mixture.
- Assemble casserole: Spread 1 cup of marinara sauce in a 9×13-inch baking dish. Arrange stuffed shells on top, then pour remaining sauce over them. Sprinkle with remaining mozzarella cheese.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Serve: Let rest 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
For extra flavor, add sautéed mushrooms or bell peppers to the ricotta mixture. You can also use part-skim ricotta and mozzarella for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner / Casserole
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 2–3 stuffed shells
- Calories: 410
- Sugar: 6g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
Keywords: stuffed shells, spinach ricotta pasta, baked pasta, Italian dinner