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Spinach and Ricotta Stuffed Pasta

Spinach and Ricotta Stuffed Pasta. Jumbo pasta shells are loaded with mozzarella, ricotta and Parmesan, then topped with marinara and baked until tender and the cheese is melty. This easy pasta dinner is ready in 45 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 - 8 servings
Calories: 363 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 cups marinara sauce homemade or store-bought
  • 20 jumbo pasta shells cooked according to directions listed on the package
  • 10 oz. fresh spinach
  • 10 oz. ricotta cheese
  • 1/2 cup Parmesan Cheese finely shredded
  • 1 1/2 cups mozzarella cheese finely shredded, divided
  • 1 large egg
  • 1 clove garlic finely minced
  • 3 tbsp. chopped fresh basil
  • 1 tbsp. olive oil
  • Salt and freshly ground black pepper to taste
  • red pepper flakes optional

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees and grease a 13x9-inch baking dish with some oil.
  2. Spread 1/3 cup marinara sauce evenly into the dish and set aside.
  3. Bring a large pot of water to a boil. Add a pinch of salt and pasta. Stir well and cook for 10 minutes or a little less than al dente. Once done, drain and rinse with the cold water.
  4. Next, boil a kettle full of water. Place the spinach in a colander and set it over the sink.
  5. Now carefully pour the boiling water over the spinach so the hot water wilts the leaves.
  6. Once the leaves are wilted, immediately run under the cold water. Squeeze as much water as you can from the spinach leaves, then chop into bite-size pieces.
  7. In a large mixing bowl, combine ricotta cheese, parmesan cheese, and half of the mozzarella cheese. Stir in chopped spinach and crack an egg. Add garlic, basil, salt, and black pepper; mix until very well combined.
  8. Spoon the cheese mixture into the pasta shells and place it into the prepared baking dish, nestling them in the sauce.
  9. Pour remaining marinara sauce over shells and drizzle with the olive oil. Sprinkle the remaining mozzarella cheese on top.
  10. Cover the dish with aluminum foil and bake for 30 minutes until cheese on top is melted and the sauce is bubbly. Remove from the oven and serve warm.

Notes

  • Shred your own cheeses. Buying the blocks of Parmesan and mozzarella and shred them yourself, this adds so much more flavor and won’t add as much water to the cheese stuffed shells.
  • Top with fresh basil, for a fresh finish.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Boil your pasta to al dente, as it will continue to cook in the oven.
  • Shred your own cheeses. Buying the blocks of Parmesan and mozzarella and shred them yourself, this adds so much more flavor and won’t add as much water to the cheese stuffed shells.
  • Top with fresh basil, for a fresh finish.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Information

Calories 363kcal (18%) Carbohydrates 29g (10%) Protein 22g (44%) Fat 18g (28%) Saturated Fat 10g (50%) Cholesterol 79mg (26%) Sodium 875mg (36%) Potassium 704mg (20%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 5678IU (114%) Vitamin C 20mg (22%) Calcium 418mg (42%) Iron 3mg (17%)

Nutrition Facts

Serving: 6- 8 servings

Amount Per Serving

Calories 363

% Daily Value*

Calories 363kcal 18%
Carbohydrates 29g 10%
Protein 22g 44%
Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 79mg 26%
Sodium 875mg 36%
Potassium 704mg 15%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 5678IU 114%
Vitamin C 20mg 22%
Calcium 418mg 42%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.