Spinach and Ricotta Stuffed Shells (30 Minutes)

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This dish features tender pasta shells filled with a creamy and flavorful mixture of ricotta cheese and spinach, baked to perfection and served in a rich and tangy red sauce. Each bite is a delightful combination of textures and tastes, with the silky smoothness of the cheese and the earthy freshness of the spinach. The red sauce adds a robust and savory element that complements the stuffed shells beautifully. Whether you’re serving it for a special occasion or a comforting and quick dinner, this dish will surely impress.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 1 box of jumbo pasta shells
  • 2 cups ricotta cheese
  • 2 cups chopped spinach, cooked and squeezed dry
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups marinara sauce
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.
  2. In a large mixing bowl, combine the ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
  3. Take each cooked pasta shell and carefully fill it with a spoonful of the ricotta and spinach mixture. Place the filled shells in a baking dish, arranging them in a single layer.
  4. Pour the marinara sauce over the stuffed shells, making sure they are well-covered. You can adjust the amount of sauce according to your preference.
  5. Cover the baking dish with foil and bake in the preheated oven for about 15 minutes. Then, remove the foil and continue baking for another 5 minutes, or until the sauce is bubbling and the cheese is golden and melted.
  6. Once done, remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves if desired.

Notes

Be sure to properly cook and drain the spinach to remove excess moisture. Squeezing it dry ensures that the filling doesn’t become watery. You can use a spoon or even a piping bag to fill the pasta shells for more precision and ease. To prevent the stuffed shells from sticking to the baking dish, you may want to lightly grease the dish or use a layer of parchment paper. Serve the stuffed shells with a side of garlic bread or a fresh green salad for a complete meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 6g
  • Sodium: 860mg
  • Fat: 17g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 90mg

Pair this with...

Garlic Breadsticks

To whip up a batch of garlic breadsticks, start with a basic dough mixture of flour, water, yeast, sugar, and a pinch of salt. Knead until smooth and let it rise until doubled. Once risen, divide the dough into even portions and roll each into the classic breadstick shape. Place them on a baking sheet with a little space in between. While they take a short rest, melt some butter and mix in minced garlic, a touch of salt, and perhaps some chopped parsley for a fresh twist. Brush this delightful garlic butter mixture over the top of each breadstick. Pop them into a preheated oven and bake until they're golden brown and emit that irresistible garlic aroma. Once out of the oven, give them another quick brush with the remaining garlic butter for good measure.

Parmesan and Lemon Broccolini

Start with fresh broccolini, ensuring they're cleaned and trimmed. Lay them out on a baking sheet, so they've got some space to get nice and crispy. Drizzle with olive oil, letting it coat each stalk with a shiny gloss. Sprinkle freshly grated Parmesan over the broccolini, ensuring each piece gets its fair share of cheesy goodness. Into a preheated oven they go, roasting until they're tender with crispy, golden edges. Just before serving, zest a lemon over the top, adding a bright, zingy contrast to the savory Parmesan. Perhaps a squeeze of fresh lemon juice too, for an extra kick.

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

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