Easy Spinach and Ricotta Stuffed Shells 45-Minute Wholesome Comfort
Easy Spinach and Ricotta Stuffed Shells are jumbo pasta shells filled with creamy ricotta and spinach, baked in marinara sauce and topped with melted cheese.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
20 jumbo pasta shells
1 tablespoon olive oil
2 cloves garlic minced
4 cups fresh baby spinach
2 cups whole milk ricotta
1 large egg
1 1/2 cups shredded mozzarella divided
1/2 cup grated Parmesan
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups marinara sauce
Instructions
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Preheat oven to 375°F and grease a 9×13-inch baking dish.
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Cook pasta shells until al dente and drain.
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Sauté garlic in olive oil, add spinach, and cook until wilted.
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Mix ricotta, egg, half the mozzarella, Parmesan, seasoning, salt, and pepper.
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Chop spinach and stir into ricotta mixture.
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Spread one cup marinara in baking dish.
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Fill shells with ricotta mixture and arrange in dish.
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Top with remaining marinara and mozzarella.
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Cover and bake 20 minutes, then uncover and bake 10 to 15 minutes more.
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Rest briefly before serving.
Notes
Drain spinach well to avoid excess moisture. Assemble ahead for convenient meal planning.