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Baked spinach and ricotta stuffed shells topped with marinara sauce and cheese

Spinach and Ricotta Stuffed Shells

Delightful and satisfying jumbo pasta shells stuffed with creamy ricotta and fresh spinach, smothered in marinara sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 12 pieces jumbo pasta shells Look for high-quality brands for the best texture.
  • 1 cup ricotta cheese Use whole milk ricotta for creaminess.
  • 2 cups fresh spinach, chopped Use fresh spinach for vibrant flavor.
  • 1 cup mozzarella cheese, shredded Reserve half for topping.
  • 1/2 cup Parmesan cheese, grated Adds a sharp, nutty flavor.
  • 1 jar marinara sauce Choose your favorite brand or make homemade.
  • 1 large egg Helps bind the filling together.
  • 1 teaspoon garlic powder For added flavor.
  • 1 teaspoon Italian seasoning Brings warmth and depth.
  • to taste Salt Enhances all the flavors.
  • to taste Pepper Adds a bit of spice.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells until al dente, then drain.
Assembly and Baking
  1. In a bowl, mix the ricotta, spinach, half of the mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
  2. Stuff the cooked pasta shells with the filling mixture.
  3. Spread marinara sauce in the bottom of a baking dish.
  4. Arrange the stuffed shells in the dish and top with remaining marinara and mozzarella.
  5. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes.

Notes

Use quality ingredients, especially in your cheeses and marinara. Allow the dish to sit for a few minutes after baking for flavors to meld. Can be stored in the fridge and reheated or frozen before baking.