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Easy Spinach and Ricotta Stuffed Shells

A creamy and flavorful dish of jumbo pasta shells filled with a delicious ricotta and spinach mixture, topped with marinara and cheese, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 1 tsp Garlic powder
  • 2 cups Fresh spinach Chopped or wilted
  • 1 large Egg Acts as binder
  • 1 cup Ricotta cheese Choose creamy, whole-milk ricotta
  • 1 tsp Italian seasoning
  • Salt and pepper To taste
Shells and Sauce
  • 12 pieces Jumbo pasta shells Cooked to al dente
  • 1 jar Marinara sauce Choose a quality sauce
  • 1 cup Mozzarella cheese Shredded
  • 1/2 cup Grated Parmesan cheese Use real Parmigiano-Reggiano for better flavor

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
  3. In a large bowl, mix together ricotta cheese, fresh spinach, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.
Stuffing and Baking
  1. Stuff each cooked pasta shell with the ricotta and spinach mixture.
  2. Spread a layer of marinara sauce on the bottom of a baking dish.
  3. Arrange the stuffed shells in the baking dish, open side up.
  4. Pour remaining marinara sauce over the shells and sprinkle with mozzarella and Parmesan cheese.
  5. Cover the dish with aluminum foil and bake for 25 minutes.
  6. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serving
  1. Garnish with fresh herbs before serving.

Notes

Let the dish rest for 5-10 minutes after baking to make serving easier. You can also make it ahead and refrigerate for up to 24 hours before baking.