Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a comforting classic that marries creamy ricotta with fresh spinach, all enveloped in tender jumbo pasta shells. Baked in rich marinara sauce and topped with melted cheese, this dish is perfect for family dinners or entertaining guests. Each bite is a delightful mix of flavors and textures that will have everyone asking for seconds. Enjoy the warmth and satisfaction that comes with every cheesy shell!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: Serves 6 (12 stuffed shells) 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 jumbo pasta shells
- 15 oz ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs
- 1 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 375°F (190°C) and boil a large pot of salted water.
- Cook the jumbo shells according to package instructions until al dente, then drain and cool.
- In a bowl, combine ricotta, chopped spinach, Parmesan cheese, garlic, and Italian herbs; mix until well-blended.
- Stuff each shell with about two tablespoons of filling and place seam-side up in a greased baking dish.
- Pour marinara sauce over the stuffed shells and drizzle with olive oil.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes until golden brown.
Nutrition
- Serving Size: 2 stuffed shells (180g)
- Calories: 320
- Sugar: 7g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
Keywords: For added flavor, consider mixing in sautéed mushrooms or swapping spinach for kale. Leftover stuffed shells can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.