Description
A quick and easy 30-minute dinner featuring tender jumbo pasta shells stuffed with a creamy ricotta, spinach, and cheese filling, baked in a rich marinara sauce.
Ingredients
Scale
- 1 box (20-24 shells) no-boil jumbo pasta shells
- 15 ounces whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 10 ounces frozen spinach, thawed and squeezed dry
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 24 ounces marinara sauce
- 1 large egg
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and spray a 9×13 inch baking dish with non-stick cooking spray.
- Thaw frozen spinach and squeeze it thoroughly in a clean kitchen towel or paper towels to remove all excess water.
- In a large bowl, combine ricotta, drained spinach, minced garlic, Parmesan, mozzarella, egg, Italian seasoning, salt, and pepper. Mix until well combined.
- Stuff each pasta shell with about 2-3 tablespoons of the ricotta mixture and place them seam-side down in the prepared baking dish.
- Pour the marinara sauce over the stuffed shells, ensuring they are mostly covered.
- Bake for 25-30 minutes until the sauce is bubbling and the cheese is melted and golden.
- Let the dish rest for 5 minutes before serving to allow the filling to set.
Notes
Ensure spinach is squeezed completely dry to prevent a watery filling. The egg helps bind the ricotta mixture. Letting the dish rest for 5 minutes after baking helps the filling set for easier serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell with
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 3
- Protein: 18
Keywords: stuffed shells, ricotta, spinach, easy dinner, comfort food, Italian pasta, weeknight meal