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Spinach and Ricotta Stuffed Shells

A warm, cheesy dinner featuring jumbo pasta shells stuffed with a creamy ricotta and spinach filling, topped with marinara sauce and melted mozzarella.
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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: 300
Ingredients Method Notes

Ingredients
  

For the stuffed shells
  • 12 pieces jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup spinach, cooked and chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cups marinara sauce
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
  3. In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, salt, pepper, and Italian seasoning. Mix well.
Assembly
  1. Stuff each shell with the ricotta and spinach mixture.
  2. Spread a small amount of marinara sauce over the bottom of a baking dish.
  3. Place the stuffed shells in the dish and cover with the remaining marinara sauce.
  4. Sprinkle the rest of the mozzarella cheese on top.
Baking
  1. Cover the dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  3. Serve warm and enjoy your delicious Spinach and Ricotta Stuffed Shells!

Notes

Leftover shells can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven covered with foil or microwave single portions.