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Spinach and Ricotta Stuffed Shells

Enjoy a cozy Italian classic with these creamy Spinach and Ricotta Stuffed Shells, a family-friendly dish that's easy to prepare and budget-friendly.
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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: 350
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 20 pieces jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup spinach, chopped
  • 1 cup mozzarella cheese, shredded divided
  • 1/2 cup Parmesan cheese, grated
  • 1 piece egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
Sauce and Toppings
  • 2 cups marinara sauce divided
  • Fresh basil for garnish (optional)

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 the ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper.
Assembly and Baking
  1. Fill each pasta shell with a generous amount of the ricotta mixture.
  2. Spread half of the marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and cover with the remaining marinara sauce.
  3. Sprinkle the remaining mozzarella cheese on top.
  4. Cover with foil and bake for 25 minutes.
  5. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  6. Garnish with fresh basil if desired and serve warm.

Notes

Storage Tips: Store cooked shells in the fridge for up to 3 days or freeze them for up to 3 months. Reheat in the oven until warmed through.