Go Back
–+ servings
Spinach Ricotta Stuffed Shells

Ultimate Spinach Ricotta Stuffed Shells for Cozy Nights

Indulge in these creamy Spinach Ricotta Stuffed Shells, perfect for a cozy dinner experience that pleases the whole family.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 12 pieces jumbo pasta shells
For the Cheese Filling
  • 15 ounces ricotta cheese full-fat for best flavor
  • 8 ounces mozzarella cheese shredded
  • 1/2 cup parmesan cheese grated
  • 2 cups fresh spinach can substitute with frozen spinach
For the Marinara Sauce
  • 24 ounces marinara sauce homemade or high-quality jarred
  • 2 cloves garlic finely minced
  • 1 teaspoon italian seasoning adjust to taste
  • to taste salt
  • to taste pepper

Equipment

  • large pot
  • Skillet
  • mixing bowl
  • baking dish
  • colander

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 190°C (375°F) and grease a baking dish.
  2. Cook the pasta shells in salted boiling water according to package directions for 8-10 minutes. Drain and cool.
  3. Sauté minced garlic in olive oil for about a minute, then add fresh spinach and cook until wilted.
  4. Mix sautéed spinach, ricotta, mozzarella, Parmesan, Italian seasoning, egg, salt, and pepper in a bowl until blended.
  5. Spread marinara sauce in the baking dish, fill each shell with the cheese mixture, and arrange them seam side up in the dish. Pour remaining sauce and sprinkle mozzarella on top.
  6. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until golden.
  7. Let cool for 5 minutes, garnish with fresh basil or parsley, and serve warm.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 18gSaturated Fat: 9gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 1500IUVitamin C: 5mgCalcium: 300mgIron: 3mg

Notes

Prepare shells up to 24 hours in advance and store in the fridge for easy baking. Reheat leftovers at 180°C (350°F).

Tried this recipe?

Let us know how it was!