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Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

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These Spinach and Ricotta Stuffed Shells are a comforting, veggie-packed dinner with creamy ricotta, tender spinach, and melty cheese baked in marinara. A family favorite that’s meatless, make-ahead, and full of flavor.

Ingredients

Scale

  • 20–24 jumbo pasta shells

  • 1 (15 oz) container whole-milk ricotta cheese

  • 1½ cups chopped spinach (thawed and drained if frozen)

  • 1 cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 1 large egg, beaten

  • 1–2 cloves garlic, minced

  • ½ tsp Italian seasoning

  • ¼ tsp salt

  • ¼ tsp black pepper

  • Pinch nutmeg (optional)

  • 3 cups marinara sauce

  • Fresh basil or parsley for garnish

Instructions

  • Preheat oven to 375°F (190°C).

  • Boil pasta shells until al dente. Drain and set aside.

  • In a bowl, combine ricotta, spinach, mozzarella, Parmesan, egg, garlic, seasoning, salt, pepper, and nutmeg.

  • Spread 1 cup marinara in bottom of 9×13 baking dish.

  • Fill each shell with 1½ tbsp of filling. Place in dish open-side up.

  • Pour remaining marinara over shells. Top with extra mozzarella and Parmesan.

  • Cover and bake for 25 minutes. Uncover and bake 10–15 minutes more until bubbly and golden.

  • Garnish with fresh herbs. Let rest before serving.

Notes

  • Use whole-wheat pasta for extra fiber.

  • Add sautéed mushrooms or zucchini for variation.

  • Store leftovers in fridge for up to 4 days or freeze unbaked.

Find it online: https://yumnexio.com/easy-spinach-and-ricotta-stuffed-shells-a-healthy-veggie-dinner/