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Easy Spinach and Ricotta Stuffed Shells

Easy Spinach and Ricotta Stuffed Shells

  • Author: Mary
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian, Gluten Free (if using gluten-free pasta and sauce)

Description

This Easy Spinach and Ricotta Stuffed Shells recipe is a comforting and wholesome meal featuring creamy ricotta cheese combined with fresh spinach, generously stuffed into tender jumbo pasta shells, then baked in a rich marinara sauce with melted mozzarella on top. Perfect for feeding a hungry family or a cozy night in, this vegetarian dish is simple to prepare, flavorful, and customizable.

Ingredients

Scale

Pasta

  • 24 jumbo pasta shells

Filling

  • 1 (15 oz) container ricotta cheese
  • 4 cups fresh spinach, chopped
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste

Sauce & Topping

  • 3 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • Extra Parmesan cheese for sprinkling (optional)
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Prepare the Pasta Shells: Boil salted water and cook the jumbo pasta shells until just al dente, ensuring they hold their shape during baking but remain tender. Drain and set aside to cool slightly before stuffing.
  2. Sauté the Spinach: In a large skillet, heat olive oil over medium heat and sauté minced garlic and chopped onion until fragrant and translucent. Add the fresh spinach and cook until wilted. Drain any excess moisture from the spinach mixture to prevent a watery filling.
  3. Make the Ricotta Filling: In a mixing bowl, combine ricotta cheese, sautéed spinach mixture, beaten egg, 1/4 cup grated Parmesan cheese, salt, and black pepper. Stir until all ingredients are evenly incorporated, creating a creamy and flavorful filling.
  4. Stuff the Shells: Using a spoon or piping bag, carefully fill each cooked pasta shell with the spinach and ricotta mixture, stuffing them generously but not overfilling to avoid spilling during baking.
  5. Assemble in the Baking Dish: Spread a layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Cover evenly with the remaining marinara sauce and top with shredded mozzarella cheese and the remaining Parmesan cheese.
  6. Bake the Dish: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese on top. Let cool for a few minutes before serving.

Notes

  • Cook pasta shells al dente to avoid mushiness after baking.
  • Drain spinach thoroughly to prevent watery filling.
  • Use fresh spinach and high-quality cheeses for best flavor.
  • Do not overstuff the shells to prevent filling from spilling out during baking.
  • Allow the baked shells to rest for 10 minutes before serving for cleaner slices and better flavor.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving (4 shells)
  • Calories: 400 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 5 g
  • Protein: 20 g
  • Cholesterol: 70 mg

Keywords: stuffed shells, spinach ricotta shells, vegetarian pasta, baked pasta shells, easy comfort food

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Find it online: https://marysplate.com/easy-spinach-and-ricotta-stuffed-shells/