Go Back

Spinach and Ricotta Stuffed Shells

A comforting and delicious dish, these Spinach and Ricotta Stuffed Shells are perfect for family dinners or gatherings, combining the goodness of spinach with creamy cheeses.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 20 pieces jumbo pasta shells Cook according to package instructions.
  • 2 cups marinara sauce
Cheese Filling
  • 2 cups ricotta cheese
  • 2 cups fresh spinach, chopped Can use frozen spinach, thawed and drained.
  • 1 cup mozzarella cheese, shredded Add extra for topping if desired.
  • 1/2 cup Parmesan cheese, grated
  • 1 piece egg Acts as a binder for the filling.
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper

Method
 

Preparation
  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 bowl, mix together ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
  4. Stuff each pasta shell with the cheese and spinach mixture.
Baking
  1. Spread a layer of marinara sauce on the bottom of a baking dish.
  2. Place the stuffed shells in the dish, seam side up.
  3. Pour the remaining marinara sauce over the shells and sprinkle with additional mozzarella if desired.
  4. Cover with foil and bake for 25 minutes.
  5. Remove foil and bake for an additional 10 minutes until cheese is bubbly.
  6. Let it cool for a few minutes before serving.

Notes

Serve these stuffed shells hot from the oven with fresh basil or extra Parmesan on top. They pair well with a side salad or garlic bread. For storage, keep in an airtight container in the fridge for about 3-4 days. To reheat, place in the oven at 350°F (175°C) until heated through. You can also freeze before baking for a quick meal later.