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Stuffed pasta dishes have a long and cherished history in Italian cuisine, with roots that can be traced back to the regions of Emilia-Romagna and Campania. Stuffed shells, in particular, are a classic representation of this tradition, showcasing the creativity and resourcefulness of home cooks. The concept of filling pasta with a variety of ingredients dates back centuries, reflecting the diverse flavors and ingredients available in Italian cooking.

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Looking for a delicious and easy dinner idea? Try these Spinach and Ricotta Stuffed Shells! Jumbo pasta shells are filled with a creamy mix of fresh spinach, ricotta, and mozzarella, all baked in marinara sauce for a comforting dish that's perfect for the whole family. With a prep time of just 15 minutes, you'll have a tasty meal on the table in no time. Garnish with fresh basil for an extra touch. Enjoy!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 cup marinara sauce

1 egg, beaten

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook Pasta Shells: In a large pot, bring water to a boil and salt it generously. Cook the jumbo shells according to the package instructions until al dente. Drain and let them cool.

      Prepare Filling: In a mixing bowl, combine the chopped spinach, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, onion powder, salt, and pepper. Mix thoroughly until well combined.

        Stuff the Shells: Take each cooked shell and fill it with about 2 tablespoons of the spinach and ricotta mixture.

          Layer Sauce: Spread 1/2 cup of marinara sauce evenly in the bottom of a 9x13 inch baking dish. Place the stuffed shells on top of the marinara sauce, seam side up.

            Add More Sauce: Pour the remaining marinara sauce over the stuffed shells, covering them completely. Sprinkle the remaining mozzarella cheese on top.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.

                Garnish and Serve: Remove from the oven, let it cool for a few minutes, and garnish with fresh basil leaves if desired. Serve warm.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4