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To create the perfect Spinach and Ricotta Stuffed Shells, it's essential to understand the main components of the recipe. Each ingredient plays a critical role in developing the flavors and textures that make this dish so beloved.

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Indulge in these Easy Spinach and Ricotta Stuffed Shells that are perfect for a cozy dinner! Just 20 minutes of prep and a quick bake will result in a delicious, cheesy dish your family will love. Jumbo pasta shells are filled with a creamy blend of ricotta, fresh spinach, and mozzarella, then topped with marinara sauce. Ready to impress? This recipe is not only easy to follow but also a great way to sneak in some veggies! Enjoy with fresh basil for an extra touch!

Ingredients
  

20 jumbo pasta shells

1 cup ricotta cheese

1 cup fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 egg, beaten

1/2 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

2 cups marinara sauce

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the oven to 375°F (190°C).

    Cook the pasta shells:

      - Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

        Prepare the filling:

          - In a large mixing bowl, combine the ricotta cheese, chopped spinach, 1/2 cup of mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.

            Fill the shells:

              - Spoon the ricotta and spinach mixture into each cooked pasta shell, filling them generously.

                Assemble the dish:

                  - Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. Arrange the stuffed shells on top of the sauce. Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining 1/2 cup of mozzarella cheese.

                    Bake:

                      - Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                        Garnish and serve:

                          - Let the stuffed shells cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

                            Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4