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Spinach and Ricotta Stuffed Shells Baked in Marinara Recipe

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4.3 from 34 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Tender jumbo pasta shells filled with a creamy mixture of ricotta, spinach, and cheeses, baked in a rich marinara sauce and topped with melted mozzarella and parmesan cheese for a comforting Italian dinner.

Ingredients

Pasta

  • 20 jumbo pasta shells

Cheese and Filling

  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella cheese (divided)
  • ½ cup grated parmesan cheese (divided)
  • 1 (10 oz) package frozen spinach, thawed and thoroughly squeezed dry
  • 1 large egg
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste

Sauce

  • 2 cups marinara sauce

Instructions

  1. Cook the pasta shells: Bring a large pot of salted water to a boil, then add the jumbo pasta shells and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking, then set aside to cool.
  2. Prepare the filling: In a mixing bowl, combine the ricotta cheese, thawed and drained spinach, egg, half of the shredded mozzarella, half of the parmesan cheese, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
  3. Prepare the baking dish: Spread a thin layer of marinara sauce evenly on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
  4. Stuff the shells: Carefully fill each pasta shell with the spinach and ricotta cheese mixture, then arrange the stuffed shells in a single layer in the prepared baking dish.
  5. Top with sauce and cheese: Pour the remaining marinara sauce evenly over the arranged stuffed shells. Sprinkle the leftover shredded mozzarella and parmesan cheese evenly on top.
  6. Bake: Preheat the oven to 180°C (350°F). Bake the stuffed shells, uncovered, for 30 to 35 minutes or until the cheese is melted, bubbly, and slightly golden on top.

Notes

  • This dish can be assembled ahead of time, covered tightly with foil, and refrigerated until ready to bake.
  • For added heat, sprinkle red pepper flakes into the filling mixture or on top before baking.
  • Make sure to squeeze excess water from the thawed spinach to prevent watery filling.
  • Use fresh Parmesan cheese for best flavor and melting quality.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sarasplate.com/spinach-and-ricotta-stuffed-shells-baked-in-marinara-recipe/