Spinach and Ricotta Stuffed Shells
Indulge in the comforting charm of Spinach and Ricotta Stuffed Shells, a delightful dish that brings together creamy ricotta and fresh spinach enveloped in tender pasta. This easy-to-make recipe is perfect for any occasion, transforming a simple gathering into a gourmet experience. With its rich flavors and satisfying textures, these stuffed shells make for an impressive meal that your family and friends will love. Whether served at a cozy dinner or a festive celebration, this dish promises to impress with every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12–15 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta shells in salted boiling water until al dente, then drain.
- In a mixing bowl, combine ricotta, half the mozzarella, Parmesan, egg, spinach, garlic, Italian seasoning, salt, and pepper. Mix until smooth.
- Fill each shell with the mixture and place them seam-side up in a baking dish.
- Pour marinara sauce over the filled shells and sprinkle with remaining mozzarella.
- Cover with foil and bake for 20 minutes; uncover and bake for an additional 10 minutes until golden brown.
- Let cool briefly before serving.
Nutrition
- Serving Size: 2 stuffed shells (about 200g)
- Calories: 355
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 80mg