Spinach Ricotta Stuffed Shells: Cozy Comfort for Dinner Nights

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Delight in these Spinach Ricotta Stuffed Shells, a comforting, vegetarian-friendly dish perfect for dinner nights.

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Prep Time 20

Cook Time 35

Resting Time 5

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shells

12 pieces jumbo pasta shells Ideal for holding the filling.

For the Filling

15 oz ricotta cheese Opt for full-fat for best results.
8 oz mozzarella cheese Shredded for texture.
1/2 cup Parmesan cheese Grated for flavor.
10 oz fresh spinach Chopped and sautéed.
2 cloves garlic Minced for flavor.
1 tsp Italian seasoning
1 tsp salt For seasoning.
1 tsp pepper For seasoning.
1 tbsp olive oil For sautéing.
1/4 tsp nutmeg Optional but recommended.

For Assembly

2 cups marinara sauce Homemade or store-bought.
1 cup extra mozzarella cheese Shredded for topping.

Equipment

Oven
baking dish
large pot
Mixing Bowl
colander

Method

Step-by-Step Instructions

Preheat your oven to 190°C (375°F).
Rinse and chop fresh spinach, sauté with garlic in olive oil.
Cook jumbo pasta shells in salted boiling water until al dente.
Combine ricotta, mozzarella, Parmesan, spinach, and seasonings in a mixing bowl.
Fill shells with the ricotta-spinach mixture and place in a baking dish.
Cover shells with marinara sauce and top with mozzarella.
Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes.
Let rest for 5 minutes before serving, garnished with basil or parsley.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

These stuffed shells can be prepared a day in advance and are great for freezing.

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