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Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells

Creamy and comforting, Spinach and Ricotta Stuffed Shells are perfect for weeknight dinners or special occasions. Easy to make and packed with flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz jumbo pasta shells
  • 15 oz ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 24 oz marinara sauce
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • to drizzle tablespoon olive oil

Equipment

  • Large Pot
  • Baking Dish (9x13 inches)
  • Mixing Bowls
  • Spoon or Spatula for Filling Shells
  • Oven Mitts

Method
 

  1. Boil the jumbo shells until tender, about 9 minutes; drain and lay flat on a baking sheet.
  2. In a mixing bowl, combine ricotta, chopped spinach, Parmesan, egg, garlic, salt, and pepper until smooth.
  3. Spread half of the marinara sauce in a baking dish, fill each shell with the ricotta-spinach mixture, and arrange them in rows; pour remaining sauce over the top.
  4. Sprinkle mozzarella and dusting of Parmesan on top, then bake in a preheated oven at 375°F (190°C) for 25–30 minutes.
  5. Let the dish rest for 5 minutes before serving.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 22gFat: 10gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

You can prepare this dish ahead of time by assembling it and refrigerating until you’re ready to bake. For a crunchier topping, sprinkle breadcrumbs mixed with olive oil and Parmesan before baking. Feel free to explore variations; add cooked chicken or Italian sausage for extra heartiness. Most importantly, don’t forget to season your filling and let it rest for a few minutes for the best flavor! Store leftovers tightly covered in the fridge; they taste even better the next day.
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