Ricotta Stuffed Shells
Indulge in the ultimate comfort food with these Ricotta Stuffed Shells, a hearty and flavor-packed Italian-inspired dish that’s perfect for busy weeknights or dinner parties. Tender jumbo pasta shells are generously filled with a creamy ricotta mixture, blended with spinach, fragrant garlic, and a trio of cheeses for an irresistible balance of richness and texture. Smothered in velvety marinara sauce and topped with melty mozzarella, this recipe bakes to bubbly perfection in just 40 minutes. Garnished with fresh basil, these stuffed shells are a true crowd-pleaser, offering sophisticated flavors with minimal effort. With simple ingredients and easy instructions, this dish is ideal for make-ahead dinners or sharing with family and friends. Keywords: ricotta stuffed shells, Italian comfort food, baked pasta recipe, family dinners, spinach and cheese pasta.
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 2 cups Ricotta cheese
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 cup Frozen spinach, thawed and drained
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 cups Marinara sauce
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
In a medium-sized mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan cheese, thawed spinach, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until well incorporated.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Using a spoon or small spatula, carefully stuff each cooked pasta shell with about 2 tablespoons of the ricotta mixture. Place the filled shells open side up in the baking dish.
Once all the shells are filled and arranged in the baking dish, pour the remaining marinara sauce evenly over the top.
Sprinkle the remaining 0.5 cup of shredded mozzarella across the top of the shells.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with fresh basil if desired and serve warm.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 4686 mg | 204% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 18.2 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4019 mg | 309% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1777 mg | 38% | |
*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.
