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Spinach and Ricotta Stuffed Shells

Delightful and easy-to-make pasta shells filled with creamy ricotta and fresh spinach, baked in marinara sauce for a comforting meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large large pasta shells
  • 15 oz ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped
  • 1 large egg
  • 1 cup marinara sauce Plus more for topping
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta shells according to the package instructions until they are just al dente. Drain and set aside to cool.
  3. In a large mixing bowl, combine ricotta, ½ cup mozzarella, Parmesan, spinach, egg, garlic powder, onion powder, salt, and pepper until well mixed.
  4. Stuff each pasta shell with the ricotta mixture.
Baking
  1. Spread a layer of marinara sauce on the bottom of a baking dish.
  2. Arrange the stuffed shells in the dish and cover with remaining marinara sauce. Top with the rest of the mozzarella.
  3. Cover the dish with foil and bake for about 25 minutes.
  4. Remove the foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
Serving
  1. Allow the stuffed shells to cool for a few minutes before serving with a green salad and a sprinkle of extra Parmesan.

Notes

Store leftovers in an airtight container in the fridge for 3 to 5 days. Reheat in the oven or microwave. Freezing is possible for up to three months.