Name: Spinach and Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 12-16 large pasta shells (conchiglioni); 1 ½ cups ricotta cheese; 1 ½ cups fresh spinach, finely chopped (or 1 cup frozen, thawed, and drained); 1 cup shredded mozzarella cheese (divided); ½ cup grated Parmesan cheese; 1 egg, lightly beaten; ½ teaspoon garlic powder; ½ teaspoon dried basil (optional); 1 pinch of nutmeg (optional); Salt and pepper to taste; 2 cups marinara sauce (store-bought or homemade); 2 tablespoons olive oil

Spinach and Ricotta Stuffed Shells are a delightful Italian-inspired dish perfect for family dinners or special gatherings. Large pasta shells are generously filled with a creamy mixture of ricotta, spinach, and Parmesan, then baked to perfection in a flavorful marinara sauce topped with melted mozzarella. This comfort food combines the richness of cheesy goodness with the freshness of spinach, creating a balance of textures and flavors everyone will love. Ideal for vegetarians and customizable with different cheeses or sauces, this dish can be prepared ahead of time for effortless entertaining or busy weeknights. A family-favorite meal that always satisfies.

Recipe Tips and Tricks:

Use fresh spinach for better flavor, but frozen spinach works well when properly drained.
Boil shells al dente to prevent overcooking when baked.
Layer extra sauce on top to keep shells moist.
Add a pinch of nutmeg to the ricotta mixture for depth.
Use freshly grated Parmesan for optimal taste.

Yield: Serves 4

Spinach and Ricotta Stuffed Shells

Creamy ricotta and spinach-filled pasta shells baked in marinara sauce, topped with bubbly mozzarella—perfect for family dinners!

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

12-16 large pasta shells (conchiglioni)
1 ½ cups ricotta cheese
1 ½ cups fresh spinach, finely chopped (or 1 cup frozen, thawed, and drained)
1 cup shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 egg, lightly beaten
½ teaspoon garlic powder
½ teaspoon dried basil (optional)
1 pinch of nutmeg (optional)
Salt and pepper to taste
2 cups marinara sauce (store-bought or homemade)
2 tablespoons olive oil

Instructions

Preheat Oven: Heat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
Cook Pasta: Boil pasta shells in salted water until al dente, according to package instructions. Drain and set aside to cool slightly.
Prepare Filling: In a bowl, mix ricotta, spinach, ½ cup mozzarella, Parmesan, egg, garlic powder, basil, nutmeg, salt, and pepper until smooth.
Stuff Shells: Fill each shell with the ricotta-spinach mixture using a spoon or piping bag.
Assemble Dish: Spread 1 cup of marinara sauce on the bottom of the baking dish. Arrange stuffed shells on top in a single layer.
Top and Bake: Cover with the remaining marinara sauce, sprinkle with remaining mozzarella, and drizzle with olive oil. Cover with foil and bake for 20 minutes.
Final Touch: Remove foil and bake uncovered for another 10 minutes or until cheese is bubbly and slightly golden.
Serve: Let cool for 5 minutes before serving. Garnish with fresh basil if desired.

Notes

Pair with garlic bread and a side salad for a complete meal.
Make it ahead by assembling the dish a day before and refrigerating until ready to bake.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1057Total Fat 29gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 14gCholesterol 103mgSodium 1146mgCarbohydrates 149gFiber 10gSugar 10gProtein 47g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.