Spinach and Ricotta Shells – Creamy, Cozy & Delicious
These easy spinach and ricotta stuffed shells are a comforting, cheesy vegetarian dinner baked in tomato sauce. Healthy, hearty, and perfect for meal prep or family dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
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20 jumbo pasta shells
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1½ cups ricotta cheese
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1 cup cooked, chopped spinach
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½ cup grated Parmesan
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1 egg (optional)
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1 clove garlic, minced
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Salt, pepper, pinch of nutmeg
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2½ cups marinara sauce
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1 cup shredded mozzarella
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Fresh basil or parsley (optional, for garnish)
Instructions
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Boil shells until just tender. Drain and cool.
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In a bowl, mix ricotta, spinach, Parmesan, egg, garlic, salt, pepper, and nutmeg.
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Spread 1 cup marinara in the bottom of a 9×13 baking dish.
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Stuff each shell with 2 tbsp filling and place in dish.
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Cover with remaining sauce and mozzarella.
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Bake at 375°F for 25 minutes covered, then 10 minutes uncovered.
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Garnish and serve.
Notes
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Use gluten-free or dairy-free alternatives as needed.
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Freeze before baking for up to 2 months.
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Add extra veggies or protein to customize.