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Spinach and Ricotta Stuffed Shells

A comforting dish of jumbo pasta shells filled with creamy ricotta and spinach, topped with marinara sauce and mozzarella.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups ricotta cheese
  • 1 cup spinach, cooked and chopped Fresh spinach is recommended for maximum flavor.
  • 1 cup mozzarella cheese, shredded Reserve half for topping.
  • 1/2 cup Parmesan cheese, grated
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper Ensure to season the mixture well.
For the shells and sauce
  • 12 pieces jumbo pasta shells Cook until al dente.
  • 2 cups marinara sauce Use a generous amount for better flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Boil salted water in a pot and cook jumbo shells until al dente. Drain and set aside.
  3. In a mixing bowl, combine ricotta, spinach, half of the mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well.
  4. Stuff each shell generously with the ricotta mixture.
  5. Spread a layer of marinara sauce on the bottom of a baking dish and place the stuffed shells within.
  6. Cover the shells with the remaining marinara sauce and sprinkle the rest of the mozzarella on top.
Baking
  1. Cover the dish with foil and bake for about 25 minutes.
  2. Uncover and bake for an additional 10 minutes or until the cheese is just golden.

Notes

Allow the dish to cool for a few minutes after baking to help the cheese settle. Leftovers can be stored in an airtight container in the fridge for up to three days, or frozen for future enjoyment.