Easy Spinach and Ricotta Stuffed Shells: 5 Comforting Tips
A simple and delicious pasta dish stuffed with spinach and ricotta.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 jar marinara sauce (24 oz)
- 1 egg
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook the jumbo shells according to package instructions.
- In a bowl, mix ricotta, spinach, egg, garlic powder, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Stuff each shell with the ricotta mixture.
- Place stuffed shells in the baking dish.
- Top with remaining marinara sauce and sprinkle mozzarella and Parmesan on top.
- Bake for 25-30 minutes until cheese is bubbly.
- Let cool for 5 minutes before serving.
Notes
- Substitute frozen spinach if fresh is unavailable.
- Use any marinara sauce of your choice.
- Can be prepared ahead of time and baked later.
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg