Spinach and Ricotta Stuffed Shells
These baked spinach and ricotta stuffed shells are amazing! They are stuffed with a cheesy and tender filling, and baked to perfection along with marinara sauce and melty cheese. It's a great family recipe!
Servings: 6 people
Calories: 493kcal
Equipment
- Medium cookie scoop to fill the pasta shells
Ingredients
- 12 ounces jumbo pasta shells
- 16 ounces ricotta cheese
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup shredded parmesan cheese divided
- 1 cup frozen spinach see notes
- 2 tablespoons chopped fresh basil leaves
- ¼ cup finely chopped parsley
- 2 large eggs
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 jar (24 ounces) marinara sauce
Instructions
- Preheat oven to 350 degrees F.
- Cook the pasta shells according to package directions until just al dente. Drain and run under cold water to prevent sticking, being careful not to break them. Note: They will continue to cook in the oven, so al dente is ideal.
- If using frozen spinach: squeeze out the excess moisture from the spinach and pat dry. If using fresh spinach: sauté first and absorb any excess moisture. Note that if using fresh, you'll need a lot more since it will reduce.
- Make the filling: In a bowl, combine ricotta, 1 cup of mozzarella cheese, ¼ cup parmesan cheese, spinach, fresh basil, fresh parsley, eggs, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Spread a layer of marinara sauce in a 9x13 inch baking pan, or in a round shallow Dutch oven pan.
- Fill the cooked pasta shells with the filling using a spoon or a large cookie scoop for ease. Arrange them on top of the marinara sauce layer, open side up.
- Spread some more marinara over the shells. Top with remaining ½ cup of mozzarella and ¼ cup of parmesan cheese. We just need a light layer so the shells are visible.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 5 more minutes until the cheese is melted. Uncover and broil for 2-3 more minutes until slightly golden brown and bubbly.
- Let cool down slightly and serve. Enjoy!
Notes
- If using fresh spinach (sautéed), you'll need a lot more since it will reduce when cooked down. You need 1 cup cooked, excess moisture absorbed.
- If using frozen (thawed) spinach, there is no need to pre-cook them. Just squeeze out all the extra moisture.
- Make ahead: Assemble as directed. Cover with aluminum foil and refrigerate for 1 day. When baking, add an extra 10 minutes.
- Freezing: Assemble as directed. Cover with 2-3 layers of aluminum foil (prevents freezer burn), and freeze for up to 3 months.
- How to bake from frozen:
- Bake frozen at 350 degrees for 60 minutes, covered with 1 layer of foil. Uncover and bake for 15 more minutes until melted. Broil for 2-3 minutes until slightly golden brown.
- Alternatively, thaw it for 1-2 days and bake per recipe directions, adding an extra 10-14 minutes to the bake time.
Nutrition
Calories: 493kcal | Carbohydrates: 48g | Protein: 28g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 625mg | Potassium: 378mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3976IU | Vitamin C: 5mg | Calcium: 433mg | Iron: 2mg