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Spinach And Ricotta Stuffed Shells

Creamy Spinach and Ricotta Stuffed Shells Recipe

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 12 oz jumbo pasta shells
  • 2 cups whole milk ricotta
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded mozzarella, divided
  • 1/2 cup grated Parmesan, plus extra for serving
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • Salt and black pepper
  • 24 oz jar marinara sauce (about 3 cups)

Method
 

  1. Preheat oven to 375°F. Boil shells 1 minute less than package directs, drain, and cool on a baking sheet.
  2. Mix ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic, oregano, salt, pepper, and squeezed spinach until thick.
  3. Spread 1 cup marinara in a 9x13-inch dish. Fill shells with about 2 tablespoons ricotta mixture and nestle in dish.
  4. Pour remaining marinara over shells, top with 1 1/2 cups mozzarella, cover with foil, bake 25 minutes, then broil uncovered 3 to 5 minutes until golden.
  5. Rest 5 minutes, then scoop onto plates with extra Parmesan and basil if you like.

Notes

Let the dish sit for a few minutes before scooping so the filling firms up slightly and the shells stay intact. If you like a saucier bake, use a 28-ounce jar of marinara.