Ingredients
- 16–18 jumbo pasta shells
- 1 1/2 cups ricotta cheese
- 1 cup frozen spinach, thawed and well-drained
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups marinara or tomato pasta sauce
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions until al dente. Drain and rinse with cold water.
- In a large bowl, mix ricotta, spinach, egg, Parmesan, half the mozzarella, garlic, Italian seasoning, salt, and pepper until combined.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Stuff each cooked shell with the ricotta-spinach mixture and place them seam-side up in the dish.
- Spoon remaining marinara sauce over the shells and sprinkle with the remaining mozzarella and extra Parmesan if desired.
- Cover with foil and bake for 25 minutes. Uncover and bake for another 10–15 minutes, until cheese is bubbly and lightly golden.
- Let rest for a few minutes before garnishing with fresh basil or parsley and serving.
Notes
- Use fresh sautéed spinach in place of frozen if preferred.
- Drain ricotta if it’s too watery for a thicker filling.
- Make ahead and refrigerate unbaked for up to 24 hours.
- Add mushrooms or cooked sausage to the filling or sauce for extra depth.
- Freezes well before or after baking—wrap tightly and label with date.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe (about 4–5 shells)
- Calories: 360
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 70mg
