Print

Spinach Ricotta Stuffed Shells

Print Recipe

Delicious baked pasta shells stuffed with creamy ricotta and nutritious spinach, topped with marinara sauce and melted cheese for a comforting Italian meal.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped
  • 1 egg
  • 2 cups marinara sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F (190°C). Cook jumbo shells according to package directions until al dente. Drain and set aside to cool.
  2. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.
  3. In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan, cooked spinach and garlic, egg, Italian seasoning, salt, and pepper. Mix well.
  4. Spread 1 cup of marinara sauce evenly on the bottom of a baking dish.
  5. Stuff each cooled shell with the ricotta and spinach mixture and place them in the baking dish.
  6. Pour remaining marinara sauce over the stuffed shells and sprinkle the remaining mozzarella cheese on top.
  7. Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
  8. Let cool for 5 minutes before serving.

Notes

For extra depth of flavor, add a pinch of red pepper flakes to the spinach mixture or serve with a side of garlic bread.

Find it online: https://grilldrip.com/spinach-ricotta-stuffed-shells/