Description
This stuffed pasta shells with spinach and ricotta recipe is a comforting, cheesy vegetarian dish that’s perfect for cozy dinners or meal prep. Jumbo shells are filled with a creamy ricotta-spinach mixture, smothered in marinara, and baked until golden and bubbly. A simple yet impressive meatless main course!
Ingredients
12 jumbo pasta shells
1 tablespoon olive oil
2 cups fresh spinach, chopped
1 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 egg
1 teaspoon garlic powder
1 teaspoon dried basil
Salt and pepper, to taste
2 cups marinara sauce
Fresh basil leaves for garnish (optional)
Instructions
-
Preheat oven to 375°F (190°C).
-
Cook jumbo pasta shells according to package instructions. Drain and set aside.
-
In a skillet, heat olive oil over medium heat. Sauté spinach for 2–3 minutes until wilted. Let cool.
-
In a large bowl, mix ricotta, mozzarella, Parmesan, egg, garlic powder, basil, salt, and pepper. Stir in cooled spinach.
-
Spread 1 cup of marinara sauce in a 9x13-inch baking dish.
-
Fill each shell with the spinach-ricotta mixture and arrange in the dish.
-
Pour remaining marinara sauce over the shells.
-
Cover with foil and bake for 25 minutes.
-
Uncover and bake for an additional 5–10 minutes, until bubbly and lightly golden.
-
Garnish with fresh basil, if desired, and serve warm.
Notes
Substitute ricotta with cottage cheese or mascarpone if needed.
Use thawed, well-drained frozen spinach as an alternative to fresh.
Add mushrooms or red pepper flakes for variation.
Can be assembled ahead and refrigerated or frozen before baking.
Reheat covered at 350°F for 15 minutes or microwave individual portions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 servings
- Calories: 340 kcal
