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Cheesy Ricotta and Spinach Stuffed Shells

A comforting and family-friendly dish combining creamy ricotta and fresh spinach in tender pasta shells, topped with marinara sauce and bubbling mozzarella cheese.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese plus extra for topping
  • 1 cup fresh spinach, chopped or frozen spinach, thawed and drained
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
For the Pasta and Sauce
  • 20 large pasta shells
  • 2 cups marinara sauce

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions until al dente. Drain and set aside to cool slightly.
  2. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, chopped spinach, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well-combined.
Assembly and Baking
  1. Preheat your oven to 375°F (190°C). Carefully fill each shell with about 2 tablespoons of the ricotta and spinach mixture.
  2. Spread about 1 cup of marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and pour the remaining sauce over the top. Sprinkle extra mozzarella cheese on top.
  3. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serving
  1. Let the dish cool for a few minutes before serving. Enjoy the flavors of this comforting, cheesy delight!

Notes

You can freeze the stuffed shells before baking. Just thaw them in the fridge overnight, then bake as directed. For a spicy kick, add a pinch of red pepper flakes to the sauce.