Spinach and Ricotta Stuffed Shells
Delicious jumbo pasta shells stuffed with creamy ricotta and spinach, baked in marinara sauce.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 20 jumbo pasta shells
- 15 oz ricotta cheese
- 2 cups fresh spinach, chopped
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente. Drain and set aside.
In a mixing bowl, combine ricotta cheese, chopped spinach, egg, Parmesan cheese, garlic powder, dried basil, salt, and black pepper. Mix well until fully incorporated.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.
Carefully stuff each cooked pasta shell with the ricotta and spinach mixture. Place the stuffed shells in the baking dish, open side up.
Pour the remaining marinara sauce over the stuffed shells. Sprinkle shredded mozzarella cheese evenly on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
Let the stuffed shells rest for 5 minutes before serving. Garnish with fresh basil if desired.
Chef's Tips
- Shell Prep: To prevent sticking, drizzle a little olive oil over the cooked shells after draining.
- Spinach Tip: Squeeze out excess water from the spinach to avoid a watery filling.
- Cheese Options: Substitute mozzarella with provolone or fontina for a different flavor profile.
- Make Ahead: Assemble the dish up to a day in advance and refrigerate until ready to bake.
- Freezing: Freeze unbaked stuffed shells for up to 3 months. Thaw overnight before baking.
- Extra Flavor: Add a pinch of red pepper flakes to the filling for a spicy kick.
