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Spinach and Ricotta Stuffed Shells

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Delicious jumbo pasta shells filled with creamy ricotta and fresh spinach, baked in marinara sauce.

Ingredients

Scale
  • 12 jumbo pasta shells
  • 1 cup ricotta cheese
  • 2 cups spinach (fresh or frozen, thawed and drained)
  • 1 cup mozzarella cheese (shredded)
  • 1/2 cup parmesan cheese (grated)
  • 2 cups pasta sauce (your choice of marinara or a white sauce)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions for 8-10 minutes until al dente.
  3. Drain and set the shells aside to cool slightly.
  4. In a large mixing bowl, combine ricotta cheese, spinach, half of the mozzarella cheese, half of the parmesan cheese, salt, and pepper.
  5. Mix well until everything is nicely combined.
  6. Stuff the cooked shells with the cheese mixture.
  7. Spread a layer of pasta sauce in the bottom of a baking dish.
  8. Arrange the stuffed shells in the dish, open side up.
  9. Pour remaining sauce over the stuffed shells.
  10. Sprinkle the top with extra mozzarella and parmesan cheese.
  11. Bake in the oven for about 25-30 minutes.
  12. Serve warm, garnished with fresh herbs if desired.

Notes

Great make-ahead dish; can be stored in the refrigerator for up to three days or frozen for up to three months.

Nutrition

Keywords: Spinach, Ricotta, Stuffed Shells, Italian, Vegetarian, Pasta

Find it online: https://dishfoody.com/spinach-ricotta-stuffed-shells/