Description
These Easy Spinach & Ricotta Stuffed Shells are a comforting and delicious Italian dish. Jumbo pasta shells are filled with a creamy spinach and ricotta mixture, then baked in marinara sauce and topped with melted mozzarella. This easy-to-make recipe is perfect for a hearty weeknight dinner or a family gathering.
Ingredients
Units
Scale
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (10 oz) package frozen spinach, thawed and drained
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce (store-bought or homemade)
Instructions
- Cook the Shells:
- Cook the pasta shells according to package directions until al dente. Drain and set aside, spreading them out on a baking sheet to prevent sticking.
- Prepare the Filling:
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute).
- Add the spinach and cook for 3-4 minutes, stirring occasionally. Let it cool slightly, then squeeze out any excess moisture from the spinach.
- In a mixing bowl, combine the spinach, ricotta cheese, ¾ cup mozzarella, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Stir until well combined.
- Stuff the Shells:
- Preheat your oven to 375°F (190°C).
- Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
- Stuff each cooked pasta shell with a generous amount of the spinach and ricotta mixture, then place the stuffed shells in the baking dish.
- Assemble and Bake:
- Pour the remaining marinara sauce over the stuffed shells, covering them completely. Sprinkle the remaining mozzarella cheese on top.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the stuffed shells cool for 5 minutes before serving. Garnish with fresh basil or extra Parmesan if desired.
Notes
- You can make the filling ahead of time and refrigerate it for up to 1 day.
- To make this dish even heartier, add some cooked ground meat or sausage to the ricotta mixture.
- If you prefer, you can substitute fresh spinach for frozen spinach (about 5-6 cups of fresh spinach, wilted and drained).
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg