Spinach and Ricotta Stuffed Shells
User Reviews
5
-
Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
487 kcal
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Course
Main Course
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Cuisine
American
Spinach and Ricotta Stuffed Shells
Description
This recipe uses jumbo pasta shells cooked just shy of al dente before being filled with a seasoned blend of ricotta cheese, thawed spinach squeezed dry, Parmesan cheese, egg, salt, pepper, Italian seasoning, and garlic powder. The shells are nestled in a layer of marinara sauce inside a casserole dish, topped with shredded mozzarella, and baked covered to meld flavors and heat through. A finishing broil adds a golden brown crust on the cheese topping.
The dish delivers a creamy, cheesy filling with tender pasta and bright tomato sauce, enriched by a balance of herb and spice. It can be garnished with fresh basil or parsley to add fresh herbal flavor and color contrast. The recipe yields 4-6 servings depending on portion size.
Portion control suggests about 4-5 shells per person, particularly if served with additional dishes. Spinach can be substituted fresh if sautéed and drained well. The filling amount and shell number allow some flexibility since shell sizes vary by brand, and overfilling or underfilling affects the final quantity.
Ingredients
- 24 jumbo pasta shell see note, uncooked
- 1 (24 ounce) jar marinara sauce
- 16 ounces spinach thawed, frozen
- 15 ounces ricotta cheese
- 1 cup Parmesan Cheese freshly grated
- 1 egg
- 1/2 teaspoon salt
- black pepper to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 cups mozzarella cheese shredded
- basil optional, to taste, fresh basil and/or chopped parsley for serving
- parsley optional, to taste, fresh basil and/or chopped parsley for serving
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Boil a salted pot of water and cook the shells 1 minute less than package directions indicate. Once the shells are done, drain them and keep them in your colander/strainer until needed.
- Pour the jar of marinara sauce in the bottom of a 9x13 casserole dish and spread it out evenly.
- While the shells cook, thaw the spinach and squeeze the water out thoroughly. Add it to a prep bowl along with the ricotta, parmesan, egg, salt & pepper, Italian seasoning, and garlic powder. Stir together.
- Using a small spoon, add the filling into each shell and add them one-by-one to the casserole dish.
- Top the stuffed shells with the mozzarella and cover the casserole dish tightly with foil.
- Bake for 30 minutes, then remove the foil and broil for a few minutes to brown the cheese (watch it carefully so it doesn't burn).
- Serve immediately with extra salt & pepper as needed and fresh basil and/or parsley if using.
Notes
- The recipe serves 4-6 people; 4-5 shells per person is typical when served with other dishes.
- Boil a few extra shells beyond 24 as some may break during cooking.
- Spinach can be fresh if sautéed and drained well before mixing with cheese.
- Shell sizes vary; adjust number of shells used based on filling and casserole size.
- This dish can be made ahead and frozen; consult associated blog post for freezing and thawing details.
- Found on page 61 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 37g | 12% |
| Protein | 32g | 64% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 1405mg | 59% |
| Potassium | 847mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 10110IU | 202% |
| Vitamin C | 12mg | 13% |
| Calcium | 646mg | 65% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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