Go Back

Spinach and Ricotta Stuffed Shells

Delicious and creamy stuffed pasta shells filled with spinach and cheese, baked in marinara sauce—a comfort food favorite.
Imprimer la recette Épingler la recette
Préparation 20 minutes
Cuisson 35 minutes
Temps total 55 minutes
Portions: 4 servings
Plat: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Préparation Notes

Ingrédients
  

For the Filling
  • 1 cup ricotta cheese Can substitute with cottage cheese or vegan ricotta.
  • 1 cup spinach, cooked and chopped Fresh or frozen can be used.
  • 1 cup mozzarella cheese, shredded Reserve half for topping.
  • 1/2 cup Parmesan cheese, grated Can opt for nutritional yeast for a vegan option.
  • 1 large egg For an egg-free version, use a flax egg.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
For the Pasta
  • 12 large pasta shells Look for large pasta shells specifically for stuffing.
For Assembly
  • 2 cups marinara sauce Any tomato-based sauce can be used.
  • 1 tablespoon olive oil

Préparation
 

Preparation
  1. Start by clearing your kitchen space and gathering all your ingredients and tools.
  2. Boil a large pot of salted water and cook the pasta shells according to package instructions until al dente, about 8-10 minutes. Drain and cool under cold water.
  3. In a mixing bowl, combine the ricotta, cooked spinach, half of the mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix well until creamy.
Assembly
  1. Spread 1 cup of marinara sauce on the bottom of a baking dish.
  2. Fill each cooled pasta shell with the spinach and cheese mixture, then place them in a single layer on the marinara sauce.
  3. Pour the remaining marinara sauce over the stuffed shells and sprinkle the reserved mozzarella cheese on top.
Baking
  1. Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
Serving
  1. Let the shells cool for a few minutes before serving. Optionally garnish with extra Parmesan or fresh herbs.

Notes et conservation

These stuffed shells are versatile; customize the filling with different greens or proteins. Serve with a garden salad and garlic bread for a complete meal.