Description
Creamy spinach and ricotta stuffed shells baked with savory marinara sauce and melted cheese for a comforting Italian-inspired dinner perfect for family meals or gatherings.
Ingredients
- 20 jumbo pasta shells
- 1 1/2 cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 1/2 cups cooked spinach, drained and finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 clove garlic, minced (for sauce)
- 1 teaspoon dried oregano (for sauce)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup shredded mozzarella cheese (for topping)
- 1/4 cup grated Parmesan cheese (for topping)
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook jumbo shells until al dente.
- Drain and rinse shells with cold water and set aside.
- In a large bowl, combine ricotta, mozzarella, Parmesan, and egg.
- Heat a skillet with olive oil and sauté garlic for 30 seconds.
- Add spinach and cook until wilted and excess moisture evaporates.
- Mix spinach into the cheese mixture along with oregano, basil, salt, and pepper.
- In a saucepan, heat olive oil and sauté garlic until fragrant.
- Add marinara sauce, oregano, and red pepper flakes if using, then simmer for 10 minutes.
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Fill each pasta shell with the ricotta and spinach mixture.
- Arrange stuffed shells in the baking dish.
- Pour marinara sauce evenly over the shells.
- Top with remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10–15 minutes until bubbly and golden.
- Cool for 5 minutes before serving and garnish with parsley if desired.
Notes
- Cook spinach first to remove excess moisture from the filling.
- Frozen spinach works well if thawed and drained thoroughly.
- Do not overcook the pasta shells to prevent tearing.
- Assemble ahead of time and refrigerate until ready to bake.
- Stuffed shells freeze beautifully before or after baking.
- Serve with garlic bread or salad for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg
