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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 for a comforting vegetarian dinner.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Dinner
Cuisine: Italian, Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Stuffed Shells
  • 20 jumbo pasta shells
  • 2 cups ricotta cheese whole milk
  • 2 cups spinach cooked and drained
  • 1 egg large
  • 2 cloves garlic minced
  • 0.5 cup Parmesan cheese grated
  • 1.5 cups mozzarella cheese shredded
  • 2 cups marinara sauce

Equipment

  • Mixing bowls
  • Baking dish
  • Large pot
  • Colander

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Cook pasta shells in salted boiling water until al dente. Drain and cool.
  3. Mix ricotta, spinach, egg, garlic, Parmesan, salt, and pepper until smooth.
  4. Spread marinara sauce in the bottom of the baking dish.
  5. Fill each shell with ricotta mixture and arrange in the dish.
  6. Top with remaining marinara sauce and mozzarella cheese.
  7. Cover with foil and bake for 25 minutes. Uncover and bake 15–20 minutes more.
  8. Rest briefly before serving with fresh herbs.

Notes

Can be assembled ahead and frozen before baking.