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Easy Spinach and Ricotta Stuffed Shells – Classic Comfort in Every Bite

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Jumbo pasta shells stuffed with a creamy spinach-ricotta filling, baked in marinara, and topped with melty cheese. A comforting, crowd-pleasing dinner.

Ingredients

Scale

  • 20 jumbo pasta shells

  • 15 oz ricotta cheese

  • 1 1/2 cups shredded mozzarella (plus more for topping)

  • 1/2 cup grated Parmesan

  • 1 egg

  • 1 clove garlic, minced

  • 1/4 tsp nutmeg

  • Salt and pepper to taste

  • 10 oz frozen spinach, thawed and squeezed dry

  • 3 cups marinara sauce

  • Chopped parsley or basil for garnish

Instructions

  1. Preheat oven to 375°F (190°C).

  2. Cook pasta shells until al dente. Drain and cool on a tray.

  3. In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, spinach, salt, and pepper.

  4. Spread 1 cup marinara in a 9×13 dish.

  5. Fill each shell with ricotta mixture and place in dish.

  6. Cover with remaining sauce and sprinkle with cheese.

  7. Cover with foil and bake 25 minutes. Remove foil, bake 10–15 minutes more until bubbly.

  8. Rest 5–10 minutes, garnish, and serve.

Notes

  • Use a piping bag for easier filling.

  • Freeze unbaked for up to 2 months.

  • Add meat or veggies to the sauce for variety.

Find it online: https://nosweatrecipes.com/easy-spinach-and-ricotta-stuffed-shells-classic-comfort-in-every-bite/