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Vegetarian Spinach and Ricotta Stuffed Shells

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Pasta
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Filling
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup fresh spinach, sautéed and chopped
  • ½ cup Parmesan cheese, grated
  • 1 large egg
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried oregano (optional)
  • For the Pasta and Sauce
  • 20–25 jumbo pasta shells
  • 2 cups marinara sauce (store-bought or homemade)
  • ½ cup mozzarella cheese, shredded (for topping)
  • 2 tablespoons fresh basil, chopped (for garnish, optional)

Instructions
 

  • Preheat Oven : Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  • Cook Pasta Shells : Boil jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  • Prepare the Filling : In a large bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, sautéed spinach, egg, garlic powder, salt, pepper, and oregano. Mix until well combined.
  • Stuff the Shells : Spoon the cheese and spinach mixture into each cooked shell, filling generously.
  • Assemble in Baking Dish : Spread 1 cup of marinara sauce evenly on the bottom of the baking dish. Place stuffed shells in a single layer over the sauce. Pour remaining marinara sauce over the shells and sprinkle with remaining mozzarella.
  • Bake : Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
  • Serve : Let cool for 5 minutes before serving. Garnish with fresh basil if desired.