Description

Delight in the flavors of summer with these Spinach and Ricotta Stuffed Shells. Each jumbo shell is generously filled with a creamy mixture of ricotta cheese and fresh spinach, topped off with marinara sauce and melted mozzarella for a comforting dish that’s perfect for gatherings or family dinners. Easy to prepare and visually appealing, this recipe brings a taste of Italy to your table while creating cherished memories without any fuss.

Ingredients

Scale

12 jumbo pasta shells
1 cup ricotta cheese
2 cups fresh baby spinach, chopped
1/2 cup grated Parmesan cheese
1 1/2 cups marinara sauce
1 tablespoon olive oil
1 cup shredded mozzarella cheese

Instructions

Preheat oven to 375°F (190°C). Boil salted water in a large pot, cook jumbo shells until al dente (8-10 minutes), then drain gently.
In a bowl, mix ricotta, chopped spinach, Parmesan, salt, and pepper until well combined.
Stuff each shell with about one tablespoon of the filling and arrange them in a baking dish lined with half of the marinara sauce.
Pour remaining marinara sauce over the shells and top with shredded mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden brown.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 3 filled pasta shells (approximately 200g)
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 18g
Cholesterol: 50mg

Keywords: For extra flavor, add minced garlic or sautéed mushrooms to the filling. Swap cheeses based on preference; goat cheese can be used for a tangy twist. Leftovers can be stored in an airtight container in the fridge for up to three days.