Description
A comforting, creamy, and vegetable-forward weeknight dinner featuring jumbo pasta shells stuffed with a rich ricotta, spinach, and cheese filling, baked in marinara sauce.
Ingredients
Scale
- 2 cups whole-milk ricotta cheese
- 1 large egg
- 5 ounces fresh spinach, packed
- 3 cloves garlic, minced
- 1/4 teaspoon nutmeg
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 box (12-16 oz) jumbo pasta shells
- 24–26 oz marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Extra virgin olive oil for drizzling
Instructions
- Preheat oven to 375°F (190°C). Spray a 9×13 inch baking dish with non-stick spray or rub with olive oil.
- Bring a large pot of salted water to a boil. Cook jumbo shells according to package directions but remove 1-2 minutes before fully al dente. Drain, rinse with cool water, and lay out on a sheet to prevent sticking.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add fresh spinach in handfuls and cook for 2-3 minutes until wilted. Remove from heat, let cool slightly, and chop roughly.
- In a mixing bowl, combine ricotta, egg, minced garlic, chopped spinach, nutmeg, Italian seasoning, salt, and pepper. Mix until creamy and loose.
- Fill each cooled shell with a heaping tablespoon of the ricotta mixture. Place stuffed shells seam-side up in the prepared baking dish in a single layer.
- Pour half the marinara sauce over the shells, shake to distribute, then top with remaining sauce. Sprinkle with mozzarella and Parmesan, and drizzle with olive oil.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden. Optionally broil for 2 minutes for a crispy top.
- Let rest for 5-10 minutes before serving to allow cheese to set.
Notes
Do not overcook the pasta shells; they should be slightly undercooked as they will finish in the oven. If using frozen spinach, thaw and squeeze it very dry to prevent a watery filling. Let the dish rest for 5-10 minutes after baking to help the filling set. For meal prep, this dish freezes well unbaked for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1-2 stuffed shells p
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 3
- Protein: 18
Keywords: vegetarian, stuffed shells, spinach ricotta, weeknight dinner, comfort food, pasta, family favorite, meal prep