Easy Spinach and Ricotta Stuffed Shells
These Easy Spinach and Ricotta Stuffed Shells are a delicious and comforting dish perfect for a family dinner.
Equipment
- 1 large pot for boiling pasta
- 1 baking dish (9x13 inches)
- 1 mixing bowl
- 1 spoon or spatula
- 1 aluminum foil
Ingredients
- 12 pieces jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped Or ½ cup frozen spinach, thawed and drained.
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 piece egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
- In a mixing bowl, combine the ricotta cheese, chopped spinach, ½ cup of the mozzarella cheese, Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix well until fully combined.
- Carefully fill each pasta shell with the spinach and ricotta mixture using a spoon.
- Spread 1 cup of marinara sauce evenly in the bottom of your baking dish.
- Place the filled pasta shells in the baking dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
- Sprinkle the remaining mozzarella cheese on top of the shells.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the dish cool for a few minutes before serving.
Notes
You can substitute the fresh spinach with frozen spinach or other greens if desired.
Feel free to add herbs such as basil or oregano to the filling for extra flavor.
These stuffed shells can be prepared ahead of time and stored in the refrigerator before baking.