Healthy Spinach Ricotta Shells – Easy Veggie Meal
Tender jumbo pasta shells stuffed with creamy ricotta and spinach, topped with marinara and melty mozzarella. A healthy vegetarian dinner the whole family will love.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 20–24 jumbo pasta shells
- 15 oz ricotta cheese
- 5 oz fresh spinach (or 10 oz frozen, thawed & drained)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 2 garlic cloves, minced
- ¼ tsp nutmeg (optional)
- Salt and black pepper, to taste
- 2½–3 cups marinara sauce
- 1 tbsp chopped parsley or basil
Instructions
- Boil shells 2 minutes less than package suggests. Drain and set aside.
- Sauté garlic and spinach until wilted.
- Mix ricotta, Parmesan, egg, herbs, spinach, nutmeg, salt, and pepper in a bowl.
- Preheat oven to 375°F. Spread 1 cup marinara in baking dish.
- Stuff each shell and arrange over sauce. Top with remaining sauce and mozzarella.
- Cover with foil and bake 25 minutes. Uncover and bake 10 more until bubbly.
- Let cool 5–10 minutes before serving. Garnish with herbs.
Notes
- Make ahead and refrigerate or freeze before baking
- Use vegan cheese and egg substitute for plant-based version
- Add mushrooms or zucchini to the filling for extra veggies