Description

Easy Spinach and Ricotta Stuffed Shells are a comforting veggie dinner that brings together creamy ricotta, fresh spinach, and rich marinara sauce, all enveloped in tender jumbo pasta shells. This delightful dish is perfect for busy weeknights or special gatherings, offering a warm embrace of flavors with minimal effort. Each bite is a celebration of taste and nutrition, making it a go-to choice for family dinners and entertaining friends.

Ingredients

Scale

12 jumbo pasta shells
1 cup ricotta cheese
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese
2 cups marinara sauce
Salt to taste
Pepper to taste
1 tsp Italian seasoning

Instructions

Preheat the oven to 375°F (190°C) and lightly coat a 9×13 inch baking dish with nonstick spray.
Boil salted water in a large pot; cook the jumbo shells until al dente (about 10-12 minutes). Drain carefully.
In a bowl, mix ricotta, chopped spinach, Parmesan cheese, salt, pepper, and Italian seasoning until well combined.
Gently fill each pasta shell with the ricotta mixture and place them in the baking dish.
Pour marinara sauce generously over the stuffed shells.
Cover with foil and bake for 20 minutes. Remove foil, add more Parmesan if desired, and bake for an additional 10-15 minutes until bubbly.

Nutrition

Serving Size: 1 stuffed shell (120g)
Calories: 210
Sugar: 4g
Sodium: 450mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 9g
Cholesterol: 30mg

Keywords: For added flavor, sauté minced garlic with the spinach before mixing into the filling. You can substitute cottage cheese for ricotta or add sun-dried tomatoes for an extra zing. Leftovers can be stored in an airtight container in the fridge for up to three days.