Description
These Spinach and Cheese Stuffed Shells are a comforting, family-friendly meal filled with creamy ricotta, mozzarella, and spinach, baked in marinara until perfectly golden. Ideal for weeknight dinners, make-ahead meals, or when you’re feeding a crowd.
Ingredients
20 jumbo pasta shells
1 tablespoon olive oil
3 cloves garlic, minced
5 oz fresh spinach or 10 oz frozen (thawed and squeezed dry)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
2 cups marinara sauce
Fresh basil or parsley (optional, for garnish)
Instructions
1. Bring a large pot of salted water to a boil. Cook jumbo pasta shells just until al dente, about 9 minutes. Drain and cool.
2. Heat olive oil in a skillet, sauté garlic for 30 seconds. Add spinach and cook until wilted. Cool and chop finely.
3. In a bowl, mix ricotta, mozzarella, Parmesan, egg, salt, pepper, Italian seasoning, and spinach.
4. Preheat oven to 375°F (190°C). Spread 1 cup marinara in the bottom of a 9×13-inch baking dish.
5. Fill each shell with the cheese-spinach mixture and place in the dish.
6. Pour remaining sauce over shells and top with extra mozzarella.
7. Cover with foil and bake 25 minutes. Uncover and bake 10 minutes more until bubbly and golden.
8. Garnish with fresh herbs and serve hot.
Notes
Don’t overcook the pasta—al dente shells hold up better when filling.
Be sure to squeeze frozen spinach dry to avoid watery filling.
For extra flavor, mix a bit of nutmeg or lemon zest into the filling.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 5 shells
- Calories: 420
- Sugar: 6g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
Keywords: stuffed shells, vegetarian pasta, spinach ricotta