Ricotta and Spinach Stuffed Pasta Shells
Elevate your weeknight dinner game with these irresistible Ricotta and Spinach Stuffed Pasta Shells! This comforting Italian-inspired dish features tender jumbo pasta shells generously filled with a creamy ricotta, mozzarella, and Parmesan mixture, perfectly balanced with garlicky sautéed spinach and a hint of Italian seasoning. Nestled in a rich marinara sauce and topped with melty mozzarella, these baked pasta shells are a true crowd-pleaser. With just 25 minutes of prep time, this recipe is as easy as it is indulgent. Perfect for family dinners or impressing guests, serve these shells with a fresh green salad and garlic bread for a restaurant-quality meal right at home!
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 4 cups Fresh spinach
- 1 large Egg
- 2 cloves Garlic
- 1 teaspoons Italian seasoning
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 cups Marinara sauce
- 1 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions until al dente, then drain and set aside to cool slightly.
In a large skillet over medium heat, heat the olive oil. Add the garlic and sauté for 1-2 minutes until fragrant. Add the spinach and cook until wilted. Remove from heat, let it cool slightly, and then chop finely.
In a large bowl, mix together the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, chopped spinach, egg, Italian seasoning, salt, and pepper until well combined.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Using a spoon or your hands, stuff each cooked pasta shell with about 2 tablespoons of the ricotta-spinach mixture. Arrange the stuffed shells in the baking dish in a single layer.
Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, uncover and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 6172 mg | 268% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 17.2 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4313 mg | 332% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
