Creamy Spinach Ricotta Stuffed Shells That Wow in 40 Minutes
A delicious and creamy pasta dish featuring jumbo shells stuffed with spinach and ricotta, baked in marinara sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Pasta
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 oz jumbo pasta shells
- 15 oz ricotta cheese
- 10 oz frozen spinach (thawed and drained)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 egg
- 2 cloves garlic (minced)
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 24 oz marinara sauce
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions, drain and set aside.
- In a bowl, mix ricotta, spinach, mozzarella, parmesan, egg, garlic, basil, salt and pepper.
- Spread half the marinara sauce in a 9×13 baking dish.
- Fill each shell with the ricotta mixture and place in the dish.
- Pour remaining sauce over the shells.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake 10 more minutes.
- Let cool 5 minutes before serving.
Notes
- You can use fresh spinach instead of frozen.
- Add red pepper flakes for a spicy kick.
- Leftovers keep well refrigerated for 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 8g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg