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Spinach and Ricotta Stuffed Shells

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Spinach and Ricotta Stuffed Shells are a comforting Italian-inspired baked pasta dish filled with creamy ricotta, spinach, and cheese, topped with marinara and mozzarella for a hearty vegetarian meal.

Ingredients

  • 20–24 jumbo pasta shells
  • 15 oz ricotta cheese
  • 10 oz frozen spinach, thawed and well-drained
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups marinara sauce
  • Fresh basil or parsley, optional for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
  3. In a large bowl, mix ricotta cheese, spinach, 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined.
  4. Spread 1 cup of marinara sauce on the bottom of a baking dish.
  5. Fill each shell with the spinach and ricotta mixture and place them in the baking dish over the sauce.
  6. Pour the remaining marinara sauce over the stuffed shells and top with the remaining 1 cup of mozzarella cheese.
  7. Cover the dish with foil and bake for 25 minutes.
  8. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  9. Let cool slightly, garnish with fresh basil or parsley if desired, and serve.

Notes

Make ahead by assembling the dish and refrigerating up to 1 day before baking.To freeze, assemble without baking and freeze for up to 3 months.Use fresh spinach by sautéing and draining before mixing.Substitute ricotta with cottage cheese or a mix of cream cheese and Parmesan.Add red pepper flakes to the filling for a spicy variation.

Nutrition

Find it online: https://cookibly.com/spinach-and-ricotta-stuffed-shells/