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Stuffed pasta dishes have long been a beloved staple in cuisines around the world. From classic Italian recipes like cannelloni and manicotti to creative variations that incorporate diverse fillings, stuffed pasta offers a delightful combination of flavors and textures that can satisfy any palate. One dish that stands out for its ease of preparation and comforting qualities is the Easy Spinach & Ricotta Stuffed Shells.

Easy Spinach & Ricotta Stuffed Shells

Try this easy and delicious recipe for Spinach & Ricotta Stuffed Shells! Perfect for a comforting dinner, these jumbo pasta shells are filled with a creamy mixture of ricotta, fresh spinach, and mozzarella, then topped with marinara sauce and more cheese. Bake until bubbly and golden for a dish everyone will love. Ready in just 50 minutes, it makes 4-6 servings. Don't forget to add fresh basil for the perfect finish! Enjoy a taste of Italy at home.
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Ingredients
  

12 jumbo pasta shells

1 cup ricotta cheese

1 cup fresh spinach, chopped (can be substituted with frozen spinach, thawed and drained)

1 cup mozzarella cheese, shredded (divided into ½ cup and ½ cup)

¼ cup grated Parmesan cheese

1 egg, beaten

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

2 cups marinara sauce

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the jumbo shells according to the package instructions until al dente. Drain and let them cool slightly.

      In a large mixing bowl, combine ricotta cheese, chopped spinach, ½ cup of mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, oregano, salt, and pepper. Mix until well combined.

        Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish.

          Stuff each pasta shell with the spinach and ricotta mixture, then place the stuffed shells into the prepared baking dish, opening side up.

            Once all shells are stuffed, pour the remaining marinara sauce over the top, ensuring all pasta shells are covered.

              Sprinkle the remaining ½ cup of mozzarella cheese over the 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, or until the cheese is bubbly and golden brown.

                    Remove from the oven, let it cool for a few minutes, then garnish with fresh basil leaves if desired. Serve warm.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6