Easy Classic Italian Stuffed Shells with Spinach and Ricotta
Indulge in the comforting flavors of Italy with these easy-to-make stuffed shells. Filled with a creamy ricotta and spinach mixture, and baked in a rich tomato sauce, they’re a family-friendly dinner that’s sure to please.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 (12 ounce) package jumbo pasta shells
- 1 (15 ounce) container ricotta cheese
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 (24 ounce) jar marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Cook pasta shells according to package directions. Drain and rinse with cold water.
- In a large bowl, combine ricotta cheese, spinach, Parmesan cheese, egg, salt, pepper, and garlic powder.
- Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
- Fill each cooked shell with the ricotta cheese mixture and arrange in the baking dish.
- Pour remaining marinara sauce over the shells.
- Sprinkle with mozzarella cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
For a richer flavor, add a layer of meat sauce between the shells and the marinara sauce.