Spinach Ricotta Stuffed Shells
Easy Spinach Ricotta Stuffed Shells recipe that is filled with 3 kinds of cheeses and spinach in a delicious bed of marinara sauce!
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Equipment
- Baking dish
- Plastic bag (optional) if you want an easier way to fill the shells, use a plastic bag with the corner cut off.
- Aluminum foil to cover the dish while baking.
Ingredients
- 16 pieces jumbo shells pasta
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 4 cups spinach
- 12 ounces ricotta cheese
- ½ cup grated parmesan cheese reserve some for topping
- 1 cup shredded mozarella cheese
- 1 tablespoon basil
- 1 large egg
- 1 teaspoon salt (more or less according to taste)
- ½ teaspoon grounnd black pepper
- 1 ½ cups marinara sauce
Instructions
- Preheat oven at 375 degreese Farenheit. Cook pasta according to package instructions (al dente). Drain and set aside.
- Heat oil in a pan and saute garlic until soft and fragrant. Add in the spinach and cook until just wilted, let it cool.
- In a bowl, combine the sauteed garlic and spinach (from step 2) together with the cheeses - ricotta, parmesan, mozarella. Also add in the egg, basil, salt and pepper. Mix well. Stuff your shells with the mixture, dividing them equally into 16 jumbo shells.
- Pour half of the marinara sauce in a baking dish. Place the stuffed shells, lining them up in one layer. Pour the remaining marinara suace on top of the shells.
- Cover with foil and bake for 25-30 minutes. Uncover and bake for 10 minutes more until bubbly and brown. Top with more parmesan cheese before serving.
Notes
- Make it ahead – Fill the shells, put them in a dish, cover, and keep them in the fridge for up to a day. Bake when you're ready.
- Freezing – You can freeze the stuffed shells before baking. When you want to eat them, bake straight from frozen and just cook them a little longer.
- Storing leftovers – Keep any leftovers in a covered container in the fridge for up to three days. Reheat in the oven or microwave.
- Cheese swap – No ricotta? Use cottage cheese instead. Want it cheesier? Add more mozzarella on top.
- Filling the shells – No fancy tools needed! Use a spoon, or put the mixture in a plastic bag, cut a small hole in the corner, and squeeze it in.
- Calories: 807
- Protein: 52.2g
- Fat: 46.1g
- Carbohydrates: 38.2g
- Fiber: 1.8g