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Easy Spinach and Ricotta Stuffed Shells

Easy Spinach and Ricotta Stuffed Shells

Easy Spinach and Ricotta Stuffed Shells are a delightful and satisfying dish filled with creamy ricotta cheese and fresh spinach, all encased in large pasta shells, and topped with marinara sauce and melted cheese. This recipe is perfect for a comforting meal that’s quick to prepare.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large pot
  • 1 baking dish (9x13 inch)
  • 1 strainer
  • 1 mixing bowl
  • 1 spoon or spatula
  • 1 cooking spray or olive oil
  • 1 aluminum foil

Ingredients
  

  • 12 large pasta shells
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 jar (24 oz) marinara sauce
  • 1 large egg
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • to taste salt
  • to taste pepper
  • for garnish fresh basil optional

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot, bring salted water to a boil. Cook the large pasta shells according to the package instructions until al dente. Drain and set aside to cool.
  • In a mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, grated Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix thoroughly until well combined.
  • Spread a thin layer of marinara sauce on the bottom of the baking dish to prevent sticking.
  • Stuff each pasta shell generously with the spinach and ricotta mixture and place them in the baking dish seam-side up.
  • Pour the remaining marinara sauce over the stuffed shells, covering them completely. Sprinkle the remaining mozzarella cheese on top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  • After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  • Once done, remove from the oven and let it sit for a few minutes before serving. Garnish with fresh basil if desired.

Notes

You can substitute frozen spinach for fresh; just make sure to thaw and drain it well before adding to the cheese mixture.
Feel free to add herbs like oregano or thyme for more flavor in the stuffing.
These stuffed shells can be made ahead of time and stored in the refrigerator. Just bake them when ready to serve.