Ingredients
12–15 jumbo pasta shells (about 1/2 box)
2 cups ricotta cheese
1 cup shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese
1 large egg
2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
2 cloves garlic, minced
2 cups marinara sauce
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
- In a skillet, heat olive oil over medium heat and sauté garlic and spinach until wilted. Let cool.
- In a bowl, combine ricotta, half the mozzarella, Parmesan, egg, spinach mixture, Italian seasoning, salt, and pepper.
- Spread 1 cup marinara sauce over the bottom of a baking dish.
- Stuff shells with the ricotta-spinach filling and arrange seam-side up in the dish.
- Spoon remaining marinara sauce over shells and sprinkle with the rest of the mozzarella.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is golden and bubbly.
- Garnish with fresh basil and serve warm.
Notes
Add cooked ground beef, sausage, or turkey for extra protein.
Mix in mushrooms or zucchini with spinach for more vegetables.
Use Alfredo sauce instead of marinara for a creamier version.
Sprinkle extra Parmesan on top before baking for added cheesiness.
To freeze, assemble the shells in a dish, cover with foil, and freeze for up to 2 months. Bake straight from frozen, adding 15 minutes to the cook time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 3-4 stuffed shells
- Calories: 420
- Sugar: 7g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg
