Description
Spinach and ricotta stuffed shells are a baked pasta dish with jumbo shells filled with ricotta, mozzarella, and spinach, baked in marinara sauce. An easy vegetarian comfort meal perfect for weeknights.
Ingredients
12–15 jumbo pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella (divided)
1/2 cup grated Parmesan
1 egg
2 cups fresh spinach or 1 cup frozen spinach (thawed and drained)
2 cloves garlic (minced)
2 cups marinara sauce
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper
Fresh basil (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells until al dente, drain and cool.
- Mix ricotta, 1/2 cup mozzarella, Parmesan, and egg.
- Sauté garlic in olive oil, add spinach, cook until wilted, then mix into ricotta mixture.
- Season with Italian seasoning, salt, and pepper.
- Spread 1 cup marinara in a baking dish.
- Stuff shells with ricotta-spinach filling, place in dish, top with remaining sauce.
- Cover and bake 20 minutes.
- Uncover, add remaining mozzarella, bake 10 minutes more.
- Rest, then garnish with basil.
Notes
- Can be made ahead and refrigerated.
- Swap spinach for kale or chard.
- Add mushrooms or sun-dried tomatoes.
- Use gluten-free shells if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
