Spinach and Ricotta Stuffed Shells
Indulge in the comforting warmth of Spinach and Ricotta Stuffed Shells, a perfect dish for any occasion. Jumbo pasta shells are generously filled with a creamy ricotta and fresh spinach mix, all smothered in savory tomato sauce and topped with melted mozzarella. This hearty meal not only delights the taste buds but also evokes a sense of home with every bite. Ideal for family gatherings or cozy dinners, these stuffed shells are sure to impress!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 6 (12 stuffed shells) 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese, divided
- 1 cup marinara sauce
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
Instructions
- Preheat your oven to 375°F (190°C) and grease a large baking dish.
- Boil salted water in a large pot; cook jumbo pasta shells until al dente. Drain and cool slightly.
- In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add spinach until wilted. Let cool slightly before mixing with ricotta, half the mozzarella, and Parmesan.
- Stuff each shell with the spinach mixture and arrange them in the baking dish.
- Pour marinara sauce over the shells and sprinkle with remaining mozzarella and oregano.
- Cover with foil; bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg