Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a creamy, cheesy delight that combines jumbo pasta shells filled with a rich ricotta and spinach mixture, all enveloped in tangy marinara sauce. This comforting dish is perfect for family dinners or special occasions, offering an explosion of flavor in every bite. Easy to prepare and sure to impress, these stuffed shells will become a go-to favorite for both weeknight meals and festive gatherings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6 (approximately 6 stuffed shells per batch) 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 20 jumbo pasta shells
- 15 oz ricotta cheese
- 4 cups fresh spinach, chopped
- 1 cup grated Parmesan cheese
- 3 cups marinara sauce
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9×13 inch baking dish with nonstick spray.
- Cook the jumbo pasta shells in salted boiling water until al dente. Drain carefully.
- In a bowl, mix ricotta, chopped spinach, half of the Parmesan, minced garlic, salt, and pepper.
- Stuff each shell with about 2 tablespoons of the filling.
- Spread half of the marinara sauce in the baking dish and arrange stuffed shells seam-side up. Pour remaining sauce over shells.
- Sprinkle with remaining Parmesan cheese and cover with foil. Bake for 25 minutes, then uncover and bake for an additional 10-15 minutes until bubbly.
Nutrition
- Serving Size: 1 stuffed shell (135g)
- Calories: 320
- Sugar: 5g
- Sodium: 610mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
Keywords: - For added flavor, sauté spinach with olive oil before mixing it into the filling.- Substitute kale for spinach or add sun-dried tomatoes for extra zing.- For meal prep, assemble the dish ahead of time and refrigerate before baking.