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Spinach and Ricotta Stuffed Shells

Jumbo pasta shells filled with creamy ricotta and spinach, baked in marinara sauce with melted cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 20-22 jumbo pasta shells
  • 2 cups ricotta cheese whole milk
  • 1.5 cups spinach cooked and drained
  • 1.5 cups mozzarella cheese shredded, divided
  • 0.5 cup Parmesan cheese grated
  • 1 egg large
  • 2 cloves garlic minced
  • 2.5 cups marinara sauce
  • 1 tbsp olive oil
  • 0.75 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Large pot
  • Mixing bowls
  • Baking dish
  • Spoon or piping bag

Method
 

  1. Preheat oven to 375°F (190°C) and grease baking dish.
  2. Cook shells until al dente, drain and cool slightly.
  3. Mix ricotta, spinach, cheeses, egg, garlic, salt, and pepper.
  4. Spread marinara in baking dish and fill shells.
  5. Top with remaining sauce and cheese.
  6. Bake covered, then uncover until bubbly and golden.

Notes

Let rest before serving for best structure.