Description
Creamy and comforting, this Spinach and Cheese Stuffed Shells recipe is the perfect vegetarian pasta bake for a cozy family dinner. Made with ricotta, spinach, marinara, and bubbling cheese, it’s an easy weeknight favorite that’s freezer-friendly and full of flavor.
Ingredients
15 jumbo pasta shells
15 oz ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
10 oz frozen spinach, thawed and well-drained
1 large egg
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
3 cups marinara sauce
Fresh basil or parsley, optional for garnish
Instructions
1. Boil a large pot of salted water and cook jumbo shells until al dente. Drain and rinse with cold water. Set aside.
2. In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, spinach, egg, garlic, salt, and pepper.
3. Stuff each shell with the ricotta-spinach filling using a spoon or piping bag.
4. Spread 1 cup of marinara in a 9×13-inch baking dish. Arrange stuffed shells over the sauce.
5. Spoon remaining marinara over the shells and top with remaining mozzarella and extra Parmesan if desired.
6. Cover with foil and bake at 375°F for 25 minutes. Uncover and bake 10 more minutes until bubbly and golden.
7. Garnish with fresh basil or parsley before serving, if desired.
Notes
Let the shells cool slightly before serving to help the filling set.
For extra richness, stir some cream into the marinara before layering.
Use a piping bag or zip-top bag with the tip snipped off for cleaner filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 to 3 shells
- Calories: 410
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg