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Spinach and Ricotta Stuffed Shells

Tender jumbo pasta shells filled with creamy ricotta and spinach, baked in marinara sauce and melted cheese.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 390

Ingredients
  

Shells and Filling
  • 20 jumbo pasta shells
  • 2 cups ricotta cheese whole milk
  • 2 cups fresh spinach chopped
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 1 egg large
  • 2 cups marinara sauce

Equipment

  • Mixing bowls
  • Baking dish
  • Large pot
  • Skillet

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Cook pasta shells until al dente. Drain and cool.
  3. Sauté spinach with garlic until wilted. Cool slightly.
  4. Mix ricotta, egg, cheeses, seasoning, and spinach.
  5. Fill shells and arrange over marinara sauce in dish.
  6. Top with remaining sauce and mozzarella.
  7. Bake covered for 25 minutes, uncover and bake 15 more minutes.

Notes

Great make-ahead meal and freezer-friendly.