Spinach Ricotta Stuffed Shells Bake
This Spinach Ricotta Stuffed Shells Bake is a comforting, cheesy, and veggie-packed dinner that's easy and family-friendly.
Servings: 4 servings
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach chopped
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 20 jumbo pasta shells and cook until al dente, about 8 to 10 minutes. Drain in a colander and rinse with cold water. Set aside to cool slightly.
- In a mixing bowl, combine 2 cups ricotta cheese, 2 cups chopped fresh spinach, 1 egg, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper. Stir until well mixed.
- Using a spoon or small spatula, gently fill each cooked shell with the ricotta-spinach mixture. Place stuffed shells seam-side up in a greased 9x13 inch baking dish.
- Pour 2 cups marinara sauce evenly over the stuffed shells. Sprinkle 1 cup shredded mozzarella cheese on top.
- Preheat oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly with golden spots.
- Remove from oven and let rest for 5 minutes. Garnish with fresh basil. Serve hot and enjoy.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Baking dish (9x13 inches)
- Spoon or small spatula
- Grater
Notes
- Use gluten-free pasta shells to make this recipe gluten-free.
- Substitute ricotta and mozzarella with vegan alternatives and replace egg with a flax egg for a vegan version.
- Stuffed shells can be assembled ahead and refrigerated before baking.
- Freeze the unbaked assembled dish for up to 2 months; thaw overnight before baking.
- Do not overcook pasta shells to prevent tearing when stuffing.