Spinach and Ricotta Stuffed Shells
These comforting Spinach and Ricotta Stuffed Shells are filled with a creamy, cheesy mixture and baked in a flavorful marinara sauce. A perfect make-ahead meal for busy weeknights!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 pound jumbo pasta shells
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 large egg, lightly beaten
- Salt and black pepper to taste
- 24 ounces marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C). Cook jumbo pasta shells according to package directions. Drain and rinse with cold water to prevent sticking.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in spinach and cook until heated through, about 2 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine ricotta cheese, Parmesan cheese, basil, and egg. Season with salt and pepper to taste.
- Add the spinach mixture to the ricotta mixture and stir until well combined.
- Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
- Stuff each cooked pasta shell with the ricotta mixture and arrange in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle with mozzarella cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let cool slightly before serving.
Notes
For a richer flavor, add a pinch of nutmeg to the ricotta mixture. Serve with a side salad and garlic bread.
Find it online: https://cubaqueen.com/spinach-and-ricotta-stuffed-shells/