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–+ servings
Spinach and Ricotta Stuffed Shells

Irresistible Spinach and Ricotta Stuffed Shells Recipe

Delight in these Spinach and Ricotta Stuffed Shells, a comforting vegetarian dish filled with creamy cheese and fresh spinach.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 12 oz Jumbo Pasta Shells Cook until al dente
  • 5 oz Fresh Spinach Can substitute frozen
  • 15 oz Ricotta Cheese Can substitute cottage cheese
  • 8 oz Mozzarella Cheese Can substitute provolone
  • 1/2 cup Parmesan Cheese Grana Padano can be substituted
  • 2 cloves Garlic Minced
  • 1 tbsp Basil Fresh or Italian seasoning
  • 1 large Egg Optional for vegan version
Sauce
  • 24 oz Marinara Sauce Homemade or store-bought
Seasoning
  • to taste Salt
  • to taste Pepper
  • to taste Nutmeg

Equipment

  • Large pot
  • Skillet
  • Mixing Bowl
  • baking dish
  • Oven

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook jumbo pasta shells in salted boiling water for about 9–11 minutes until al dente. Drain and set aside.
  3. In a skillet, sauté minced garlic in oil for 1 minute, then add spinach and cook until wilted.
  4. In a mixing bowl, combine sautéed spinach and garlic with ricotta, mozzarella, Parmesan, egg, basil, nutmeg, salt, and pepper.
  5. Stuff each pasta shell with the spinach and cheese mixture and place in greased baking dish.
  6. Pour marinara sauce over the stuffed shells.
  7. Cover with foil and bake for 25 minutes. Then remove foil and bake for another 10 minutes until cheese is bubbly.
  8. Let cool briefly before serving. Garnish with fresh basil or Parmesan if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 10mgCalcium: 350mgIron: 2mg

Notes

These stuffed shells can be prepared a day in advance and refrigerated before baking.

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