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Spinach and Ricotta Stuffed Shells

A delightful dish that combines creamy cheese and nutritious spinach, perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 pieces jumbo pasta shells Use large pasta shells that can hold the filling.
Filling Ingredients
  • 2 cups ricotta cheese Can substitute with cottage or vegan cream cheese.
  • 1 cup spinach, chopped Can use kale or Swiss chard as alternatives.
  • 1 cup mozzarella cheese, shredded Reserve half for topping.
  • 1/2 cup Parmesan cheese, grated
  • 1 piece egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper Adjust according to preference.
Sauce
  • 2 cups marinara sauce

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  3. In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  4. Fill each pasta shell with the cheese and spinach mixture.
Assembly
  1. Spread half of the marinara sauce on the bottom of a baking dish.
  2. Place the filled shells on top of the sauce, then pour the remaining marinara sauce over the shells.
  3. Sprinkle the remaining mozzarella cheese on top.
Baking
  1. Cover the baking dish with foil and bake for 25 minutes.
  2. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  3. Let cool slightly before serving.

Notes

Serve hot with a fresh green salad or garlic bread. You can sprinkle fresh herbs like basil or parsley on top for added flavor. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. You can freeze the shells before baking, wrapped tightly in plastic wrap or foil.