Easy Spinach and Ricotta Stuffed Shells: 5-Star Comfort Classic
Tender jumbo pasta shells filled with creamy ricotta and spinach, baked in marinara sauce with melted mozzarella.
Ingredients
20 jumbo pasta shells
2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg
3 cups fresh spinach, cooked and chopped
2 cloves garlic, minced
3 cups marinara sauce
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
Instructions
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Preheat oven to 375°F.
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Cook jumbo shells in salted boiling water until al dente. Drain and cool.
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Sauté garlic in olive oil, add spinach, and cook until wilted. Cool slightly.
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In a bowl, mix ricotta, 3/4 cup mozzarella, Parmesan, egg, spinach, salt, pepper, and seasoning.
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Spread 1 cup marinara sauce in a baking dish.
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Fill each shell with ricotta mixture and place in the dish.
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Spoon remaining sauce over shells and sprinkle with remaining mozzarella.
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Cover with foil and bake 20 minutes. Remove foil and bake 10 to 15 minutes more until cheese is melted and lightly golden.
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Rest 5 to 10 minutes before serving.
Notes
Drain ricotta and spinach well to prevent watery filling. Can be assembled ahead and refrigerated before baking.