Spinach and Ricotta Stuffed Shells
This delightful dish brings together creamy ricotta and fresh spinach in a perfectly baked shell, topped with gooey mozzarella and Parmesan for a comforting, satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 cups fresh spinach, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 3 cups marinara sauce
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
- In a large bowl, mix together ricotta cheese, 1 cup of mozzarella cheese, grated Parmesan cheese, egg, chopped spinach, minced garlic, dried basil, dried oregano, salt, and pepper. Stir until well combined.
- Spread 1 cup of marinara sauce on the bottom of the prepared baking dish. Fill each cooked shell with the ricotta-spinach mixture and place them in the baking dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining 1/2 cup of mozzarella cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil or parsley if desired, before serving.
Nutrition
- Calories: 380
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg