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Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells

This recipe features jumbo pasta shells filled with a creamy spinach and ricotta mixture, topped with marinara sauce and cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Shells
  • 24 pieces jumbo pasta shells
For the Filling
  • 2 cups ricotta cheese
  • 1 cup frozen spinach thawed and squeezed dry
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
For the Sauce
  • 2 cups marinara sauce
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 2 tablespoons chopped fresh basil

Equipment

  • Baking dish
  • Mixing Bowl

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine ricotta cheese, spinach, Parmesan cheese, egg, salt, and black pepper.
  3. Fill each jumbo shell with the ricotta mixture.
  4. In a baking dish, spread half of the marinara sauce on the bottom.
  5. Arrange the stuffed shells on top of the sauce and pour the remaining sauce over the shells.
  6. Sprinkle mozzarella cheese on top and drizzle with olive oil.
  7. Bake for 30 minutes or until the cheese is bubbly and golden.
  8. Garnish with minced garlic and chopped basil before serving.

Notes

You can add other vegetables or meat to the filling if desired.