Easy Spinach & Ricotta Stuffed Shells
Delight in the classic taste of Italy with these creamy Ricotta Stuffed Shells. Filled with a rich cheese and spinach mixture and smothered in marinara sauce, this dish is perfect for family dinners or special occasions.
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Servings: 4 Servings
Ingredients
- 12 –16 jumbo pasta shells
- 1½ cups ricotta cheese
- 1 cup mozzarella cheese, shredded (plus extra for topping)
- ½ cup Parmesan cheese, grated
- 1 large egg
- 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- ¼ teaspoon nutmeg, optional
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Preheat the oven to 190°C (375°F). If using frozen spinach, thaw and squeeze out any excess moisture. If using fresh, wash and chop.
- Cook the pasta shells in a large pot of salted boiling water until just al dente. Drain and set aside to cool slightly.
Make the filling:
- Heat the olive oil in a pan over medium heat. Add the garlic and cook until fragrant, then add the spinach and cook until wilted (or heated through if using frozen). Season with salt and pepper.
- Transfer to a bowl and mix with the ricotta, mozzarella, Parmesan, egg, and nutmeg (if using) until well combined.
Assemble the dish:
- Spread a layer of marinara sauce in a baking dish. Fill each shell with the ricotta mixture and arrange in the dish. Spoon over the remaining sauce and top with extra mozzarella.
Bake:
- Cover with foil and bake for 25 minutes. Remove the foil and bake for a further 10 minutes until the cheese is melted and lightly golden.
Serve:
- Let rest for a few minutes before serving, then garnish with fresh basil or parsley.
Notes
- Extra cheesy: Add more mozzarella or swap in provolone for a richer, more indulgent finish.
- Add heat: Stir a pinch of red pepper flakes into the filling or sprinkle over the top before baking.
- Serving suggestion: Serve with a simple green salad or garlic bread for a balanced meal.
Nutrition
Calories: 465kcal | Carbohydrates: 29g | Protein: 27g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 1058mg | Potassium: 611mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1994IU | Vitamin C: 11mg | Calcium: 521mg | Iron: 3mg
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