Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a deliciously comforting dish that combines tender jumbo pasta shells filled with a creamy blend of ricotta cheese and fresh spinach, all smothered in rich marinara sauce. Perfect for family dinners or gatherings, this recipe is easy to prepare and sure to impress even the pickiest eaters. With its vibrant colors and hearty flavors, it’s an ideal way to elevate your mealtime experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 20 jumbo pasta shells
- 10 oz fresh spinach
- 15 oz ricotta cheese (whole milk recommended)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 24 oz marinara sauce
Instructions
- Boil water in a large pot. Add salt and cook the jumbo pasta shells until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté the fresh spinach until wilted (about 3-4 minutes). Chop and let cool.
- In a mixing bowl, combine ricotta, chopped spinach, half of the mozzarella, half of the Parmesan, salt, and pepper. Mix until well combined.
- Preheat oven to 375°F (190°C). Generously stuff each shell with the ricotta mixture and place them in a greased baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle the remaining mozzarella and Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil during the last five minutes to achieve extra cheesiness.
Nutrition
- Serving Size: 1 stuffed shell (about 143g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
Keywords: Customize your filling by adding sautéed mushrooms or substituting kale for spinach. For extra flavor, include red pepper flakes for a spicy kick. Store leftovers in an airtight container for up to three days.