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Stuffed pasta dishes have been a beloved part of culinary traditions across the globe for centuries. From the famous Italian ravioli to the delicate Japanese gyoza, the concept of encasing flavorful fillings within pasta has captured the hearts and appetites of many. The cultural significance of stuffed pasta lies not only in its delicious taste but also in its versatility. Each culture has adapted the concept to fit local ingredients and culinary preferences, resulting in a rich tapestry of flavors and textures that appeal to a wide audience.

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Try this easy and delicious recipe for spinach and ricotta stuffed shells! With jumbo pasta filled with a creamy ricotta and fresh spinach mixture, topped with marinara sauce and melted mozzarella, it's perfect for a comforting weeknight dinner. In just 50 minutes, you'll have a hearty meal that serves four. Plus, it’s simple enough to make with the kids! Don’t forget to garnish with fresh basil for an extra touch. Enjoy the delightful flavors!
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Ingredients
  

20 jumbo pasta shells

1 cup ricotta cheese

1 cup fresh spinach, chopped

1 cup mozzarella cheese, shredded (plus extra for topping)

1/2 cup grated Parmesan cheese

1 egg

1 teaspoon garlic powder

Salt and pepper to taste

2 cups marinara sauce (store-bought or homemade)

Fresh basil for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large pot of salted boiling water, cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.

      In a mixing bowl, combine ricotta cheese, chopped spinach, 1 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix until well combined.

        Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.

          Fill each cooked pasta shell with the ricotta mixture and place them open side up in the baking dish.

            Once all shells are filled, pour the remaining marinara sauce over the shells, ensuring they are generously covered.

              Sprinkle the extra mozzarella cheese on top of the marinara sauce.

                Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                  Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

                    Let the dish cool for a few minutes, then garnish with fresh basil if desired.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4