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Close-up of baked spinach and ricotta stuffed shells topped with melted cheese and herbs on tomato sauce

Baked Spinach and Ricotta Stuffed Shells

A comforting pasta dish with jumbo shells stuffed with a creamy ricotta and spinach filling, baked in marinara sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: dinner, Pasta
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 12 oz jumbo pasta shells
For the Filling
  • 15 oz ricotta cheese
  • 10 oz frozen spinach thawed and drained
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Assembly
  • 24 oz marinara sauce
  • 1/2 cup shredded mozzarella cheese for topping

Equipment

  • Large pot
  • Mixing bowl
  • 9x13 inch baking dish

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo shells according to package instructions until al dente. Drain and set aside.
  3. In a mixing bowl, combine ricotta, spinach, mozzarella, Parmesan, egg, garlic powder, salt, and pepper.
  4. Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
  5. Fill each cooked shell with the ricotta mixture and arrange them in the baking dish.
  6. Pour the remaining marinara sauce over the shells and sprinkle with mozzarella cheese.
  7. Bake for 20-25 minutes, until the cheese is melted and bubbly.

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 22gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 70IUVitamin C: 10mgCalcium: 350mgIron: 3mg

Notes

Let the dish rest for 5 minutes before serving for easier portioning.

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