Description
Deliciously creamy spinach ricotta stuffed shells that are easy to make and perfect for any gathering.
Ingredients
Scale
- 15 oz Ricotta cheese (whole-milk preferred)
- 5 oz Fresh spinach (wilted and squeezed dry)
- 1/2 cup Parmesan cheese (freshly grated)
- 1 large Egg
- 2 cloves Garlic (minced)
- 1 tsp Salt
- 1/2 tsp Pepper
- 12 oz Jumbo pasta shells (cooked al dente)
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese (for topping)
- 1 tbsp Fresh basil or parsley (for garnish)
- 1/4 tsp Red pepper flakes
Instructions
- Combine ricotta, Parmesan, egg, garlic, spinach, salt, and pepper in a bowl until smooth.
- Cook pasta shells in salted water until al dente, then cool slightly.
- Spread marinara sauce in a baking dish, fill the shells with the ricotta mixture, and arrange in the dish.
- Top with remaining sauce, sprinkle with mozzarella and red pepper flakes.
- Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake for an additional 10-12 minutes until bubbly and golden.
- Let rest for 5-10 minutes before serving.
Notes
These stuffed shells are excellent for leftovers and can be made ahead and refrigerated or frozen.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 shells
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg