Description
Indulge in the comforting flavors of Spinach and Ricotta Stuffed Shells, a delightful dish that beautifully marries nutrition with taste. Each plump pasta shell is generously filled with a creamy ricotta and fresh spinach mixture, then topped with savory marinara sauce and melted mozzarella cheese. Perfect for family gatherings or weeknight dinners, this easy-to-make recipe is sure to impress with its rich flavors and satisfying textures. Plus, leftovers can be frozen for quick meals later!
Ingredients
Scale
- 12–15 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cups marinara sauce
- Salt, pepper, and Italian seasoning to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and let cool.
- In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan, egg, chopped spinach, minced garlic, Italian seasoning, salt, and pepper.
- Fill each shell with the ricotta mixture and place them in a baking dish lined with half of the marinara sauce.
- Pour the remaining marinara sauce over the shells and sprinkle with the rest of the mozzarella cheese.
- Cover with foil and bake for 20 minutes; then uncover and bake for an additional 10 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (approximately 200g)
- Calories: 360
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg