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Spinach and Ricotta Stuffed Shells

Delicious and easy-to-make stuffed pasta shells filled with a creamy spinach and ricotta mixture, baked in marinara sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup ricotta cheese
  • 1 cup spinach, chopped
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 piece egg
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
For assembly
  • 12 pieces jumbo pasta shells
  • 2 cups marinara sauce
  • to taste Fresh basil for garnish Optional

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package directions until al dente; drain and set aside.
  3. In a mixing bowl, combine ricotta cheese, cooked spinach, mozzarella cheese, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix well.
  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. Place the stuffed shells on top of the sauce.
  2. Pour the remaining marinara sauce over the shells and sprinkle with additional mozzarella cheese if desired.
  3. Cover the dish with foil and bake for 25 minutes.
  4. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden.
  5. Garnish with fresh basil if desired and serve warm.

Notes

Leftovers last in the fridge for about 3–5 days and can be frozen for up to 3 months. Reheat in the oven at 350°F (175°C) for about 20 minutes, adding a splash of marinara sauce.