Spinach & Ricotta Stuffed Shells Recipe
Delicious and comforting spinach and ricotta stuffed pasta shells baked in a rich marinara sauce, perfect for a family dinner or special occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Shells
- 12 large pasta shells
Filling
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped (or thawed and drained frozen spinach)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Sauce
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese (optional, for topping)
Instructions
- Prepare pasta shells: Cook the large pasta shells according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside to cool.
- Make the filling: In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan, egg, salt, pepper, and garlic powder. Mix well until all ingredients are evenly incorporated.
- Stuff the shells: Carefully spoon or pipe the spinach and ricotta mixture into each cooked pasta shell until filled.
- Arrange in baking dish: Spread a thin layer of marinara sauce evenly on the bottom of a baking dish. Place the stuffed shells in a single layer on top of the sauce.
- Add sauce and cheese: Generously cover the stuffed shells with the remaining marinara sauce. Sprinkle shredded mozzarella cheese on top if using.
- Bake: Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the sauce is bubbly and cheese is melted and slightly golden.
- Serve: Let the dish cool for a few minutes before serving. Enjoy your creamy spinach and ricotta stuffed shells warm.
Notes
- Use fresh or frozen spinach, but if using frozen, make sure to thaw and squeeze out excess water to avoid watery filling.
- For extra flavor, try adding chopped fresh basil or oregano to the filling.
- If you prefer a vegan version, substitute ricotta with a plant-based cheese and use a vegan egg replacer.
- This recipe can be prepared a day ahead and refrigerated before baking for convenience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: Spinach, Ricotta, Stuffed Shells, Pasta, Marinara Sauce, Baked Pasta, Italian Dinner, Vegetarian Recipe
