Easy Spinach Ricotta Stuffed Shells Recipe
Creamy ricotta and spinach stuffed into jumbo pasta shells, topped with marinara and melty mozzarella for a cozy, healthy vegetarian dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
- 20–24 jumbo pasta shells
- 15 oz ricotta cheese
- 1 egg
- 1 cup cooked, chopped spinach (fresh or frozen)
- ½ cup grated Parmesan
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder or nutmeg (optional)
- 3 cups marinara sauce
- 1½ cups shredded mozzarella cheese
Instructions
- Cook pasta shells until al dente. Rinse with cold water and set aside.
- Mix ricotta, egg, spinach, Parmesan, salt, pepper, and seasonings in a bowl.
- Spread 1½ cups marinara in a 9×13 baking dish.
- Fill each shell with ricotta mixture and arrange in dish.
- Spoon remaining sauce over shells. Top with mozzarella.
- Cover and bake at 375°F for 20 minutes. Uncover and bake 10–15 minutes more.
- Let rest 5 minutes before serving.
Notes
Use cottage cheese for a lighter option. Freeze before baking for meal prep. Add chopped veggies or beans for variation.