Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner features tender jumbo pasta shells filled with creamy ricotta and spinach, baked in marinara sauce and topped with melted mozzarella.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
20 to 24 jumbo pasta shells
2 cups whole milk ricotta cheese
2 cups fresh spinach, chopped
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 large egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
3 cups marinara sauce
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
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Preheat oven to 375°F.
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Cook pasta shells in salted boiling water until al dente. Drain and cool on a baking sheet.
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Sauté spinach in olive oil until wilted. Cool and chop finely.
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In a bowl, combine ricotta, spinach, egg, 3/4 cup mozzarella, 1/4 cup Parmesan, garlic, Italian seasoning, salt, and pepper.
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Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish.
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Fill each shell with the ricotta mixture and arrange in the dish.
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Spoon remaining marinara sauce over the shells.
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Sprinkle remaining mozzarella and Parmesan on top.
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Cover with foil and bake for 25 minutes.
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Remove foil and bake 10 to 15 minutes until cheese is melted and lightly golden.
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Let rest 5 to 10 minutes before serving.