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Spinach and Ricotta Stuffed Shells Will Delight You!

Delicious spinach and ricotta stuffed shells baked in marinara sauce and topped with mozzarella cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup fresh spinach chopped
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 cups marinara sauce
  • Salt and pepper to taste
  • Fresh basil for garnish optional

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
  3. In a large bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
  4. Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.
  5. Stuff each cooked shell with the ricotta and spinach mixture, then place them in the baking dish on top of the marinara sauce.
  6. Pour the remaining marinara sauce over the stuffed shells, then sprinkle the remaining 1/2 cup of mozzarella cheese on top.
  7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  8. Let cool for 5 minutes before serving. Garnish with fresh basil if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 7gCholesterol: 70mgSodium: 600mgFiber: 2gSugar: 4g

Notes

  • For added flavor, sauté some chopped onions and garlic before mixing them into the cheese filling.
  • Substitute the spinach with kale or Swiss chard for a different green, or add cooked ground meat for a heartier filling.

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