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Spinach and Ricotta Stuffed Shells

Comforting pasta shells filled with creamy ricotta cheese and spinach, topped with marinara sauce and melted mozzarella.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12-16 pieces jumbo pasta shells
  • 3 cups marinara sauce store-bought or homemade
Cheese Filling
  • 2 cups ricotta cheese
  • 1 cup mozzarella cheese, shredded plus more for topping
  • 1/2 cup grated Parmesan cheese
  • 1 piece egg, beaten
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
Vegetables
  • 1 cup cooked spinach, chopped (fresh or frozen)
Garnish
  • Fresh basil for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
  3. In a large mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, salt, and pepper. Mix well to create a creamy filling.
  4. Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish.
  5. Stuff each pasta shell generously with the ricotta mixture and place them on top of the sauce in the dish.
  6. Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
  7. Sprinkle the other half of the mozzarella cheese over the top for that gooey, cheesy layer.
  8. Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbly.
  9. Garnish with fresh basil before serving and enjoy!

Notes

For a creamier filling, add a bit of cream cheese alongside the ricotta. Prepare the shells ahead and refrigerate with sauce until ready to bake. Avoid overcooking the pasta shells; they should remain al dente.