Easy Spinach and Ricotta Stuffed Shells
These Easy Spinach and Ricotta Stuffed Shells are a delicious and comforting dish perfect for a family dinner. They're filled with a creamy ricotta and spinach mixture, topped with marinara sauce, and baked to perfection.
Equipment
- 1 large pot
- 1 baking dish (9x13 inches)
- 1 mixing bowl
- 1 spoon or spatula
- 1 saucepan
- 1 set measuring cups and spoons
- 1 aluminum foil
Ingredients
- 12 pieces jumbo pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 2 cups marinara sauce
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Boil a large pot of salted water. Add the jumbo pasta shells and cook until al dente, about 9-10 minutes. Drain and set aside.
- In a mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, egg, minced garlic, salt, black pepper, and Italian seasoning. Mix well until fully combined.
- Spread about 1 cup of marinara sauce evenly on the bottom of the baking dish.
- Stuff each cooked pasta shell with the spinach and ricotta mixture, and place them in the baking dish on top of the marinara sauce.
- Pour the remaining marinara sauce over the stuffed shells, then sprinkle the rest of the mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the dish cool for a few minutes before serving.
Notes
Feel free to add some cooked ground meat or other vegetables to the filling for extra flavor and nutrition. This dish can be made ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the cooking time if baking from cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.