Healthy Dinner Recipe No Chicken Spinach Ricotta Shells
Tender jumbo pasta shells stuffed with a creamy ricotta and spinach filling, topped with marinara sauce and bubbly mozzarella. A healthy, comforting vegetarian dinner perfect for any night of the week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
- 20–25 jumbo pasta shells
- 15 oz ricotta cheese
- 1 egg
- 1 cup cooked spinach (fresh or frozen, chopped and well-drained)
- 1 ½ cups shredded mozzarella, divided
- 1/3 cup grated Parmesan
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
- Fresh parsley or basil (for garnish)
Instructions
- Cook pasta shells until just al dente. Drain and set aside.
- Mix ricotta, egg, spinach, 1 cup mozzarella, Parmesan, garlic, seasoning, salt, and pepper.
- Preheat oven to 375°F. Spread 1 cup marinara in bottom of a 9×13 dish.
- Fill shells with ricotta mixture and place in dish. Top with remaining sauce and mozzarella.
- Cover with foil and bake for 25 minutes. Uncover and bake 10–15 minutes more until bubbly.
- Let rest 5 minutes. Garnish with fresh herbs and serve.
Notes
- Use part-skim cheese for a lighter version.
- Assemble ahead and refrigerate up to 24 hours before baking.
- Freezer-friendly for up to 2 months.