Spinach and Ricotta with Shells
Indulge in the ultimate comfort food with this Spinach and Ricotta with Shells recipe—a perfect marriage of creamy, cheesy goodness and wholesome vegetables. Jumbo pasta shells are generously stuffed with a flavorful blend of ricotta, spinach, Parmesan, and mozzarella cheese, seasoned with a hint of garlic and nutmeg for a gourmet touch. Baked to perfection in a bed of rich marinara sauce, this dish is crowned with golden, bubbly mozzarella for an irresistible finish. Ready in just an hour, it’s an ideal go-to for a cozy family dinner or an impressive meatless main course. Serve with freshly chopped parsley for an elegant garnish, and watch this cheesy, hearty delight become your new favorite oven-baked pasta dish!
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Recipe Information
Ingredients
- 12 ounces Jumbo pasta shells
- 16 ounces Ricotta cheese
- 10 ounces Frozen spinach, thawed and drained
- 0.5 cups Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1 Egg
- 2 cloves Garlic, minced
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.125 teaspoons Ground nutmeg
- 24 ounces Marinara sauce
- 1 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just shy of al dente, about 2 minutes less than the package instructions. Drain and rinse the shells under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the ricotta cheese, thawed and drained spinach, 1 cup of shredded mozzarella, grated Parmesan, minced garlic, egg, salt, black pepper, and ground nutmeg. Mix until well combined.
Lightly grease a 9x13-inch baking dish with the olive oil. Spread 1 cup of marinara sauce evenly across the bottom of the dish.
Using a spoon, carefully fill each cooked pasta shell with the ricotta and spinach mixture. Place the stuffed shells in the prepared baking dish, open side up.
Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1 cup of shredded mozzarella over the top.
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 chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 6075 mg | 264% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 25.0 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4318 mg | 332% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2257 mg | 48% | |
*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.
