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Spinach and Ricotta Stuffed Shells

A creamy, cheesy delight that brings together ricotta, fresh spinach, and melty mozzarella, all nestled in jumbo pasta shells for a warm and comforting dinner.
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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: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 pieces jumbo pasta shells
  • 1 jar marinara sauce can substitute with Alfredo or pesto sauce
Cheese and Filling
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded divided
  • 1/2 cup Parmesan cheese, grated
  • 1 large egg
  • 2 cups fresh spinach
Seasoning
  • to taste Salt
  • to taste Pepper
  • optional Italian seasoning for added flavor

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions. Drain and set aside.
  3. In a mixing bowl, combine spinach, ricotta cheese, half of the mozzarella, Parmesan cheese, egg, salt, pepper, and Italian seasoning.
  4. Stuff each pasta shell with the cheese and spinach mixture.
Assembly and Baking
  1. Spread a layer of marinara sauce in a baking dish. Arrange the stuffed shells in the dish.
  2. Pour the remaining marinara sauce over the shells, and sprinkle the rest of the mozzarella cheese on top.
  3. Cover with foil and bake for 25 minutes.
  4. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  5. Serve hot!

Notes

Store leftovers in the fridge for about 3-4 days; you can also assemble before and freeze for up to 3 months. Pro tip: For added flavor, mix in sautéed onions or garlic.