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–+ servings

Spinach and Ricotta Stuffed Shells

Delicious pasta shells filled with a creamy spinach and ricotta mixture, topped with marinara sauce and cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta Shells
  • 12 pieces jumbo pasta shells uncooked
Filling
  • 1 cup ricotta cheese
  • 2 cups fresh spinach chopped
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg optional
Sauce
  • 2 cups marinara sauce store-bought or homemade
Topping
  • 1/2 cup mozzarella cheese shredded for topping

Method
 

Prepare the Pasta
  1. Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  2. In a large mixing bowl, combine ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, minced garlic, salt, black pepper, and nutmeg. Mix until well combined.
Stuff the Shells
  1. Fill each cooked pasta shell with the spinach and ricotta mixture using a spoon.
Assemble and Bake
  1. Spread 1 cup of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells on top of the sauce. Pour the remaining marinara sauce over the shells and sprinkle with shredded mozzarella cheese.
  2. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serve
  1. Let the stuffed shells cool for a few minutes before serving. Enjoy your delicious spinach and ricotta stuffed shells!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 14gSaturated Fat: 7gFiber: 3gSugar: 5g

Notes

You can add cooked ground meat to the filling for a non-vegetarian option.

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