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Spinach & Ricotta Stuffed Shells

Spinach & Ricotta Stuffed Shells

Jumbo pasta shells stuffed with a creamy spinach and ricotta filling, baked in marinara, and topped with gooey mozzarella.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course dinner, Pasta
Cuisine American, Italian
Servings 6
Calories 420 kcal

Ingredients
  

  • 20 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup spinach fresh or frozen, drained well
  • 1 egg
  • ½ cup grated Parmesan
  • 2 cups shredded mozzarella
  • 3 cups marinara sauce
  • 2 cloves garlic minced
  • 1 tsp Italian herbs
  • Salt & pepper to taste

Instructions
 

  • Cook shells al dente, drain, and set aside.
    Jumbo pasta shells cooking in boiling salted water for stuffed shells
  • Mix ricotta, spinach, egg, Parmesan, garlic, herbs, salt, and pepper.
    Ricotta and spinach mixture with egg and parmesan for stuffed shells filling
  • Spread a layer of marinara in baking dish.
    Baking dish coated with marinara sauce for stuffed shells base
  • Stuff shells with ricotta mixture and place in dish.
    Filling pasta shells with spinach and ricotta mixture
  • Top with remaining marinara and mozzarella.
    Stuffed pasta shells topped with marinara and mozzarella in baking dish
  • Bake at 375°F for 25 minutes until bubbly and golden.
  • Rest 5 minutes before serving.
    Spinach and ricotta stuffed shells baked with golden melted cheese

Notes

Drain spinach very well to avoid watery filling. Make extra shells in case some break.
Keyword pasta bake, Spinach & Ricotta Stuffed Shells, vegetarian stuffed shells