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Spinach Ricotta Stuffed Shells

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 450
A delicious baked pasta dish filled with creamy ricotta and spinach, topped with marinara and cheese for a comforting meal.

Ingredients

Pasta

  • 18-20 pieces jumbo pasta shells
  • 2 cups ricotta cheese (whole milk or part-skim)
  • 4 cups fresh spinach (or 10 oz frozen, thawed and drained)
  • 1½ cups shredded mozzarella cheese (divided)
  • ¾ cup grated Parmesan cheese (divided)
  • 1 large egg
  • 3 cups marinara sauce
  • 2 cloves garlic (minced)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Garnish

  • Fresh basil leaves (for garnish)
  • Pinch nutmeg (optional)
  • Red pepper flakes to taste optional

Instructions 

  • Preheat oven to 375°F (190°C). Cook shells in salted water for 10 minutes, drain, rinse, and drizzle with olive oil.
  • Sauté garlic in olive oil, add spinach, cook until wilted, then chop and squeeze out excess moisture.
  • Mix ricotta, 1 cup mozzarella, ½ cup Parmesan, egg, Italian seasoning, salt, and pepper. Fold in spinach.
  • Spread marinara in baking dish, fill shells with filling, arrange, then top with remaining sauce and cheese.
  • Cover with foil, bake 20 minutes, remove foil, bake 10-15 minutes until golden, then rest 5 minutes.

Notes

For best results, use fresh spinach and high-quality cheese.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Cheese, Pasta, Spinach