Classic Spinach and Ricotta Stuffed Pasta Shells

Delicious pasta shells filled with a creamy blend of ricotta cheese and fresh spinach, topped with marinara sauce - a comforting family favorite.

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 420

Ingredients Method Notes

Ingredients

Main Ingredients

20 large large pasta shells For stuffing
2 cups ricotta cheese
1 cup fresh spinach, chopped Can be replaced with other greens if desired
1 cup mozzarella cheese, shredded Plus additional for topping
1/2 cup grated Parmesan cheese
1 egg Acts as a binder for the filling
2 cups marinara sauce For layering and topping
1 teaspoon garlic powder
1 teaspoon Italian seasoning
to taste Salt and pepper

Method

Preparation

Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
In a large bowl, combine the ricotta cheese, chopped spinach, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well-combined.

Assembly

Carefully stuff each cooked pasta shell with a generous amount of the cheese and spinach mixture.
Spread half of the marinara sauce on the bottom of a 9×13 inch baking dish. Arrange the stuffed shells on top, then pour the remaining marinara sauce over the filled shells. Sprinkle extra mozzarella cheese on top.

Baking

Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Serving

Allow the dish to cool for a few minutes before serving. Enjoy warm!

Notes

These stuffed shells can be assembled ahead of time and stored in the refrigerator or frozen. Add extra baking time if cooking from frozen. Try mixing cheeses for a different flavor twist.