Go Back

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Discover the ultimate comfort food with these Easy Spinach and Ricotta Stuffed Shells! Perfectly cooked jumbo pasta shells are filled with a creamy mix of ricotta, fresh spinach, and flavorful herbs. Topped with marinara sauce and a gooey layer of mozzarella, this dish is baked to perfection for a bubbling, cheesy finish. Ideal for a weeknight dinner, this recipe is not just delicious but also nutritious. Enjoy a healthy twist on classic Italian flavors!
Print Recipe Pin Recipe

Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded (plus more for topping)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)

1 egg, beaten

2 cups marinara sauce (store-bought or homemade)

Salt and pepper, to taste

Olive oil, for drizzling

Instructions
 

Cook the Pasta: Begin by boiling a large pot of salted water. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Filling: In a large mixing bowl, combine the chopped spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, onion powder, basil, and the beaten egg. Season with salt and pepper and mix well until all ingredients are incorporated.

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

        Assemble the Shells: Spread about 1 cup of marinara sauce on the bottom of a baking dish. Carefully fill each cooked pasta shell with the spinach and ricotta mixture, placing them in the baking dish with the opening facing up. Once all shells are filled, pour the remaining marinara sauce over the top of the shells.

          Top with Cheese: Sprinkle the remaining mozzarella cheese over the marinara sauce, ensuring even coverage.

            Bake: Drizzle a little olive oil over the top and cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Serve: Let the stuffed shells cool for a few minutes before serving. Garnish with additional chopped basil if desired. Enjoy your healthy veggie dinner!

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4