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.

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

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