5.0 from 42 votes
Spinach and Ricotta Stuffed Shells
Fall in love with these stuffed shells that have spinach, marinara sauce, and three kinds of cheese! It's a special classic that will feed a crowd, and they're simple to put together.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 487 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 24 uncooked jumbo shells see note
- 1 (24 ounce) jar marinara sauce
- 16 ounces frozen spinach thawed
- 15 ounces ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- pepper to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 cups shredded Mozzarella cheese
- For serving: fresh basil and/or chopped parsley optional, to taste
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.
Cup of Yum
Notes
- Serves 4-6 depending on portion size. 4-5 shells per person is a reasonable portion size, especially if it's served with something else.
- Generally, jumbo shells come in 12 ounce packages. It's a good idea to boil the whole pack (or a few more than the 24 shells the recipe calls for) since some of the shells will break. Also, the actual number of shells you will use depends on how full you stuff them and how many shells you can fit in your baking dish. The size of "jumbo" shells can vary from brand to brand.
- You can use fresh spinach if you prefer. Simply sauté 16 oz. of fresh baby spinach in a skillet until wilted, let it cool, and then chop it.
- See blog post for make ahead and freezing tips.
- This recipe can also be found on page 61 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Calories
487kcal
(24%)
Carbohydrates
37g
(12%)
Protein
32g
(64%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
1405mg
(59%)
Potassium
847mg
(24%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
10110IU
(202%)
Vitamin C
12mg
(13%)
Calcium
646mg
(65%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 487
% 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.