Spinach and Ricotta Stuffed Shells
Tender pasta shells filled with creamy ricotta, spinach, and fresh herbs, then baked in marinara sauce with melted mozzarella. A vegetarian Italian classic that feels indulgent but comes together in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 585
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 375°F. Bring a large pot of salted water to boil.
Step 2
Add pasta shells and boil until just al dente, ~2 minutes under box time. Drain and set aside to cool.
Step 3
In a large bowl, combine ricotta, spinach, garlic, 1 cup mozzarella, Parmesan, basil, salt, and pepper. Mix until uniform.
Step 4
Spread 1 cup marinara on the bottom of a 9×13-inch baking dish.
Step 5
Spoon 1.5 tbsp ricotta filling into each shell and arrange seam-side up in the dish.
Step 6
Pour remaining marinara over shells, then sprinkle with remaining 0.5 cup mozzarella.
Step 7
Cover with foil and bake 20 minutes. Remove foil and bake until cheese is melted and edges bubble, ~10 minutes.
Step 8
Rest 5 minutes before serving.
Tools you’ll need
- large pot
- 9×13-inch baking dish
- large mixing bowl
- wooden spoon
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