Stuffed Pasta Shells with Ricotta and Spinach

Stuffed Pasta Shells with Ricotta and Spinach

Stuffed pasta shells filled with creamy ricotta and fresh spinach, baked in marinara sauce, topped with melted mozzarella and parmesan cheese. A comforting Italian-inspired dish that's perfect for family dinners or entertaining guests.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

For the Stuffed Shells

12 pieces jumbo pasta shells
1 cup ricotta cheese Use whole-milk for a creamier texture.
2 cups fresh spinach Chop fine if using raw spinach.
1 large egg Acts as a binder for the filling.
1 tsp garlic powder
1 tsp Italian seasoning
1 cup mozzarella cheese Shredded or sliced, whole-milk preferred.
1/2 cup grated parmesan cheese Freshly grated melts better.
Salt and pepper To taste.

For Assembly

1 jar marinara sauce Choose a low-sugar option if preferred.

Method

Preparation

Preheat your oven to 375°F (190°C).
Cook the pasta shells according to package instructions until al dente; drain.
In a bowl, mix together the ricotta cheese, spinach, egg, garlic powder, Italian seasoning, salt, and pepper.
Stuff each pasta shell with the ricotta mixture and place them in a baking dish.
Pour the marinara sauce over the stuffed shells and sprinkle mozzarella and parmesan cheese on top.

Baking

Cover with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.

Serving

Garnish with fresh herbs before serving.

Notes

Cool to room temperature before storing. Cover and refrigerate leftovers for up to 3-4 days. Assemble shells ahead and bake later, or freeze for up to 2 months. For variations, you can make it spicy or dairy-free.