Description
These Creamy Spinach & Ricotta Stuffed Shells are the ultimate comfort food—stuffed with creamy ricotta, sautéed spinach, melty mozzarella, and baked in rich marinara. Perfect for cozy dinners and meal prep too!
Ingredients
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20–25 jumbo pasta shells
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1 tablespoon olive oil
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2 cloves garlic, minced
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4 cups fresh spinach (chopped and squeezed dry)
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15 oz whole milk ricotta cheese
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 large egg
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1 tsp onion powder
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Salt and pepper, to taste
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1½ cups marinara sauce
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Fresh basil, chopped (optional garnish)
Instructions
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Preheat oven to 375°F (190°C).
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Boil pasta shells until just al dente, then drain and lay flat to cool.
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In a skillet, heat olive oil and sauté garlic and spinach until wilted. Let cool.
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In a bowl, mix ricotta, mozzarella, Parmesan, egg, onion powder, spinach, salt, and pepper.
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Spread a layer of marinara in a baking dish. Stuff each shell with filling and place in the dish.
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Top with remaining marinara and extra mozzarella if desired.
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Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes until bubbly.
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Let cool slightly, garnish with fresh basil, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 60 mg