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Spinach and Ricotta Stuffed Shells

A delicious and satisfying meal combining creamy ricotta and nutritious spinach wrapped in tender pasta shells, perfect for family dinners or meal prep.
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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: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 pieces jumbo pasta shells Large pasta shells for stuffing
  • 2 cups marinara sauce Your favorite store-bought or homemade sauce
Filling
  • 2 cups ricotta cheese Creamy base for the filling
  • 1 cup spinach, chopped Can use fresh or frozen
  • 1 cup mozzarella cheese, shredded Half for mixing, half for topping
  • 1/2 cup Parmesan cheese, grated
  • 1 piece egg Helps bind the filling
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste none Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  3. In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  4. Fill each pasta shell with the cheese and spinach mixture.
Assembly and Baking
  1. Spread half of the marinara sauce on the bottom of a baking dish.
  2. Place the filled shells on top of the sauce, then pour the remaining marinara sauce over the shells.
  3. Sprinkle the remaining mozzarella cheese on top.
  4. Cover the baking dish with foil and bake for 25 minutes.
  5. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  6. Let cool slightly before serving.

Notes

Serve warm, garnished with fresh herbs like basil or parsley. Pairs well with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze unbaked shells for up to 2 months.