Go Back
At the heart of this recipe are jumbo pasta shells, which are specifically designed for stuffing. These large, ridged shells provide a perfect vessel for holding the creamy filling while also capturing the delicious marinara sauce that accompanies them. Their unique shape not only adds visual appeal to the dish but also ensures that each bite is packed with flavor. The texture of the jumbo shells is firm enough to hold their shape during cooking, making them ideal for this stuffed shell recipe.

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Discover a delicious and easy recipe for Spinach and Ricotta Stuffed Shells that the whole family will love! With jumbo pasta shells filled with a creamy mixture of fresh spinach, ricotta, and cheeses, this dish is both satisfying and nutritious. Topped with marinara sauce and melted cheese, it's perfect for weeknight dinners or special occasions. Get ready for a cheesy, flavorful meal that can be made in under an hour!
Print Recipe Pin Recipe

Ingredients
  

12 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

1 egg, beaten

2 cloves garlic, minced

1 tsp dried oregano

½ tsp salt

½ tsp black pepper

2 cups marinara sauce

Fresh basil, for garnish (optional)

Instructions
 

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

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain and set aside.

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

        Stuff the Shells: Take each cooked pasta shell and spoon a generous amount of the spinach and ricotta mixture into each shell. Place the stuffed shells seam-side up in a baking dish.

          Add Sauce: Pour the marinara sauce evenly over the stuffed shells, ensuring that all the shells are covered.

            Top with Cheese: Sprinkle the remaining ½ cup of mozzarella cheese over the top of the sauce.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

                Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired before serving.

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 4