Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a comforting and delicious dish perfect for family dinners or special occasions. Each jumbo shell is filled with a creamy mixture of ricotta cheese, fresh spinach, and garlic, then topped with zesty marinara sauce and baked to perfection. This easy-to-make recipe not only delights the taste buds but also impresses guests, making it an ideal choice for any gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 (3 shells per serving) 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups fresh spinach (chopped)
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese (divided)
- 2 cups marinara sauce
- 2 cloves garlic (minced)
- Salt & pepper to taste
Instructions
- Boil salted water in a large pot. Cook the jumbo shells until al dente (about 8 minutes). Drain and cool.
- In a bowl, mix ricotta, spinach, minced garlic, half of the Parmesan, salt, and pepper until well combined.
- Preheat oven to 375°F (190°C) and spread marinara sauce in a baking dish.
- Fill each shell with about one tablespoon of the filling and place in the dish open side up.
- Pour remaining marinara over the stuffed shells and sprinkle with Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5 minutes until bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: For enhanced flavor, mix in herbs like basil or sun-dried tomatoes. Frozen spinach can be used; ensure it's well-drained before adding to the filling. Leftovers can be stored in an airtight container for up to three days.