Description
Spinach and Ricotta Stuffed Shells bring together the creamy goodness of ricotta and mozzarella with the freshness of spinach, all wrapped in tender pasta shells for a comforting, family-friendly meal.
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- Olive oil (for greasing)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package directions until al dente, then drain and set aside.
- In a mixing bowl, combine spinach, ricotta, half the mozzarella, Parmesan, egg, salt, and pepper.
- Fill each pasta shell with the spinach and ricotta mixture.
- Spread a layer of marinara sauce in the bottom of a greased baking dish.
- Arrange the stuffed shells in the dish and top with remaining sauce and mozzarella.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes, until golden and bubbly.
- Let cool slightly before serving and garnish with fresh basil or extra Parmesan if desired.
Notes
Do not overcook the pasta shells so they hold their shape while baking. You can add cream cheese for extra creaminess or breadcrumbs on top for a crispy texture. For variation, try adding mushrooms, sun-dried tomatoes, or bell peppers to the filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg