Spinach and Ricotta Stuffed Shells
Tender jumbo shells filled with creamy ricotta-spinach mixture, topped with marinara and melted mozzarella. Perfect for busy weeknights or Sunday dinners.
Ingredients
For the stuffed shells
- 12 pieces jumbo pasta shells
- 2 cups fresh spinach, chopped (about 2 handfuls)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided (½ cup in filling, ½ cup for topping)
- ½ cup grated parmesan cheese
- 1 whole egg, beaten
- 1 jar marinara sauce (about 24 oz)
- 1 teaspoon garlic powder (or 1 small clove minced garlic)
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain and let cool slightly.
- In a medium bowl, combine chopped spinach, ricotta, ½ cup shredded mozzarella, parmesan, beaten egg, garlic powder, and a pinch of salt and pepper. Stir until evenly mixed. Taste and adjust seasoning.
Stuffing and Baking
- Spoon about 2 tablespoons of the cheese mixture into each shell. Be generous but don’t overfill.
- Pour a thin layer of marinara sauce into the bottom of a baking dish. Arrange the filled shells in the dish in a single layer. Spoon remaining marinara over the shells, then sprinkle the remaining ½ cup mozzarella on top.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
- Let the shells rest 5 minutes, then garnish with fresh basil if using. Serve warm.
Notes
Best enjoyed with a green salad or garlic bread. Refrigerate leftovers within 2 hours for 3-4 days. Can be made ahead and frozen.