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Jessica

Spinach and Ricotta Stuffed Shells: A Must-Try Recipe!

A delicious recipe for Spinach and Ricotta Stuffed Shells, perfect for a comforting meal.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 large conchiglie pasta
  • 15 ounces ricotta cheese
  • 1 cup fresh chopped spinach
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • Fresh basil leaves for garnish optional

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cook the conchiglie pasta according to the package directions until just tender, then drain and let cool.
  3. In a spacious bowl, mix together the ricotta cheese, chopped spinach, half of the mozzarella, Parmesan cheese, egg, garlic powder, onion powder, Italian seasoning, and a sprinkle of salt and pepper until well blended.
  4. Pour a cup of marinara sauce into the bottom of a 9x13 inch baking dish, spreading it out evenly.
  5. Carefully fill each conchiglie with the ricotta and spinach filling and arrange them in the baking dish atop the sauce.
  6. Drizzle the remaining marinara sauce over the stuffed shells, then top with the rest of the mozzarella cheese.
  7. Cover the dish with aluminum foil and bake for 25 minutes.
  8. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and golden brown.
  9. Allow the dish to cool slightly before serving, and garnish with fresh basil leaves if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 600mgFiber: 3gSugar: 4g

Notes

  • For a vegetarian option, ensure the marinara sauce is meat-free.
  • Feel free to add other vegetables to the filling, such as mushrooms or bell peppers.
  • This dish can be made ahead of time and stored in the refrigerator before baking.

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