Description
Delicious and comforting spinach and ricotta stuffed shells baked in a flavorful marinara sauce, topped with melted mozzarella cheese. This recipe combines tender jumbo pasta shells filled with a creamy spinach and cheese mixture, making it a perfect hearty vegetarian meal for any occasion.
Ingredients
Scale
Pasta Shells
- 12–15 jumbo pasta shells (about 1/2 a box)
Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
Vegetables and Seasonings
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Sauce
- 2 cups marinara sauce
Instructions
- Cook the pasta shells: Boil jumbo pasta shells in salted water according to package instructions until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
- Prepare the filling: In a large bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, and egg until well combined. Heat olive oil in a skillet over medium heat, sauté minced garlic for 30 seconds until fragrant, then add chopped spinach and cook until wilted, 2–3 minutes. Combine spinach with cheese mixture; season with Italian seasoning, salt, and pepper.
- Stuff the shells: Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce evenly in a 9×13-inch baking dish. Fill each cooked shell with about 2 tablespoons of the ricotta-spinach mixture and arrange in the dish, open side up.
- Bake the shells: Spoon remaining marinara sauce over the stuffed shells. Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Rest and serve: Let the baked shells rest for a few minutes before serving to allow flavors to meld. Garnish with fresh basil leaves if desired.
Notes
- For a quicker prep, use frozen spinach but be sure to fully thaw and drain excess moisture.
- Make ahead by assembling the dish and refrigerating before baking; add a few extra minutes to baking time if baking cold.
- To make it gluten-free, use gluten-free jumbo pasta shells.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a richer flavor, add a pinch of nutmeg to the ricotta filling.
Nutrition
- Serving Size: 1 serving (approx. 3-4 shells)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 85 mg
