5.0 from 15 votes
Stuffed Shells
Jumbo pasta shells stuffed with a creamy, cheesy spinach filling, topped with rich marinara sauce, mozzarella cheese, and baked to perfection. This delicious dinner can be made in advance and it's freezer friendly too!
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 6
Calories: 494 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 20 jumbo pasta shells, cooked according to package directions*
- 1 tablespoon olive oil
- 4 cups packed spinach, chopped
- 3 cloves garlic, minced
- 15 ounces ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups marinara sauce, divided
- 2 tablespoons chopped basil, for garnish
Instructions
- Preheat oven to 375 degree F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, according to package instructions. Don’t overcook the shells. Drain, and rinse with run cold water to stop cooking. Set the shells aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté until wilted. Add the garlic and cook for 1 minute.
- In a large bowl, combine ricotta cheese, egg, spinach mixture, 1 cup of the mozzarella cheese, Parmesan cheese, Italian seasoning, red pepper flakes, salt, and pepper.
- Spread 1 1/2 cups of the marinara sauce on the bottom of the baking dish.
- Use a spoon to fill the pasta shells with the cheese and spinach mixture. Place in the baking dish.
- Pour the remaining marinara sauce over the shells and sprinkle with remaining mozzarella cheese.
- Cover with foil and bake for 30 minutes. Carefully remove the foil and broil for an additional 2 minutes to lightly brown the cheese.
- Remove from the oven and garnish with fresh basil. Serve warm.
Cup of Yum
Notes
- I always boil 24 pasta shells just in case some break, but you will only need 20 for the recipe.
Nutrition Information
Calories
494kcal
(25%)
Carbohydrates
32g
(11%)
Protein
29g
(58%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
115mg
(38%)
Sodium
988mg
(41%)
Potassium
692mg
(20%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
3278IU
(66%)
Vitamin C
15mg
(17%)
Calcium
560mg
(56%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 494
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 115mg | 38% |
| Sodium | 988mg | 41% |
| Potassium | 692mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3278IU | 66% |
| Vitamin C | 15mg | 17% |
| Calcium | 560mg | 56% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.