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If you're searching for a comforting and satisfying dish that can easily become a family favorite, look no further than Easy Spinach and Ricotta Stuffed Shells. This recipe combines the delightful flavors of creamy ricotta and fresh spinach, all nestled in tender jumbo pasta shells and topped with a rich marinara sauce. The beauty of this dish lies not only in its taste but also in its versatility and ease of preparation, making it an ideal choice for busy weeknights, special gatherings, or even meal prep for the week ahead.

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Looking for a delicious and simple dinner idea? Try these Easy Spinach and Ricotta Stuffed Shells! With jumbo pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara and gooey mozzarella, this dish is sure to impress. Perfect for a cozy family meal or to share with friends, it's quick to prepare and packed with flavor. Bake until bubbly and golden, then garnish with fresh basil for a beautiful touch. Enjoy a slice of comfort food tonight!
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Ingredients
  

12 large jumbo pasta shells

1 cup ricotta cheese

1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese (divided)

1 egg, beaten

1 teaspoon garlic powder

1 teaspoon dried Italian seasoning

1 jar (24 oz) marinara sauce

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool slightly.

      Prepare the Filling: In a mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, grated Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are combined evenly.

        Stuff the Shells: Carefully stuff each cooked shell with about 2 tablespoons of the spinach and ricotta filling. Place the filled shells seam side up in a 9x13-inch baking dish.

          Add Marinara Sauce: Pour the marinara sauce evenly over the stuffed shells, covering them completely. Sprinkle the remaining mozzarella cheese on top.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and lightly golden.

              Garnish and Serve: Allow the dish to cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

                Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4