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Spinach and Ricotta Stuffed Shells

These creamy and mild spinach and ricotta stuffed shells are filled with a delightful mixture of cheeses and spinach, baked in marinara sauce for a comforting meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the pasta and filling
  • 12 pieces jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup spinach, chopped Fresh or thawed frozen spinach, well-drained
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • 1 large egg
  • Salt and pepper to taste Salt and pepper to taste
For the sauce and baking
  • 2 cups marinara sauce
  • Fresh basil for garnish Fresh basil for garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo shells according to package instructions until al dente. Drain and set aside.
  3. In a bowl, mix together the ricotta cheese, chopped spinach, half of the mozzarella cheese, parmesan cheese, egg, salt, and pepper until well combined.
Assembly
  1. Fill each cooked shell with the ricotta-spinach mixture.
  2. Spread a layer of marinara sauce on the bottom of a baking dish. Place the filled shells on top of the sauce.
  3. Pour the remaining marinara sauce over the shells and sprinkle with the rest of the mozzarella cheese.
Baking
  1. Cover with foil and bake for 20 minutes.
  2. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  3. Garnish with fresh basil before serving.

Notes

These stuffed shells can be made ahead of time, frozen, and baked fresh when needed. They pair well with a green salad or garlic bread for a complete meal.