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Cheesy baked spinach ricotta stuffed shells

Easy Spinach and Ricotta Stuffed Shells

Jumbo shells filled with ricotta, spinach, mozzarella and Parmesan, baked in marinara sauce under melted cheese.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

Shells
  • 12 oz jumbo pasta shells about 32 shells
Filling
  • 15 oz whole milk ricotta
  • 10 oz frozen chopped spinach thawed and squeezed dry
  • 1 1/2 cups shredded mozzarella divided
  • 1/2 cup Parmesan cheese grated, divided
  • 1 large egg
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 pinch nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Sauce and Topping
  • 24 oz marinara sauce
  • fresh basil for garnish

Method
 

  1. Preheat the oven to 375°F. Cook the shells 2 minutes less than package directions, drain and rinse.
  2. Mix the ricotta, spinach, 1 cup mozzarella, half the Parmesan, egg, garlic and seasonings.
  3. Spread 1 cup marinara in a 9x13 dish. Fill each shell with about 2 tablespoons filling and arrange in the dish.
  4. Top with the remaining sauce, mozzarella and Parmesan.
  5. Bake covered 20 minutes, then uncovered 10 to 15 minutes until bubbly. Rest 5 minutes and garnish with basil.

Notes

Squeeze the spinach very dry. Freeze unbaked for up to 3 months.