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Spinach and Ricotta Stuffed Shells: A Delicious Italian Feast
Indulge in this delightful Italian dish with a creamy spinach and ricotta filling, topped with marinara and plenty of cheese.
Prep
: 10
Total
: 25 minutes
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Ingredients
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Main Ingredients
16
oz
jumbo pasta shells
about 20 shells
15
oz
ricotta cheese
2
cups
mozzarella cheese
shredded
1
cup
Parmesan cheese
grated
2
cups
fresh spinach
chopped
2
large
eggs
beaten
24
oz
marinara sauce
store-bought or homemade
4
cloves
garlic
minced
Seasonings
1
teaspoon
dried oregano
1
teaspoon
dried basil
1
teaspoon
salt
0.5
teaspoon
black pepper
Instructions
Preparation Steps
Preheat oven to 375°F (190°C).
Cook pasta shells according to package instructions until al dente. Drain and set aside.
In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, spinach, eggs, garlic, oregano, basil, salt, and pepper until well combined.
Spread half of the marinara sauce on the bottom of a baking dish.
Fill each shell with the cheese and spinach mixture. Place stuffed shells in the baking dish.
Top shells with remaining marinara sauce and sprinkle with remaining mozzarella cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes or until cheese is bubbly and golden.
Notes
You can add cooked ground beef or sausage to the filling for a meatier dish.