Stuffed Shells with Ricotta

Name: Stuffed Shells with Ricotta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 19-20 jumbo pasta shells; 4 cups fresh spinach; 1 teaspoon extra virgin olive oil; 3 cups marinara sauce; 2 cloves garlic; 15 ounces whole milk ricotta cheese; 3 cups mozzarella cheese; 1/4 cup fresh parmesan cheese; 1 1/2 teaspoon homemade Italian seasoning; 1 whole egg; 1/4 teaspoon fine sea salt; 1/4 teaspoon ground black pepper; parsley

User Reviews

4.6

39 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
549 kcal
Course
Main Course
Cuisine
Italian

Stuffed Shells with Ricotta

Joshua Cole

Report

If you're craving hearty Italian food but also a quick and easy recipe, these classic stuffed shells are what you're looking for.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

19-20 jumbo pasta shells
4 cups fresh spinach
1 teaspoon extra virgin olive oil
3 cups marinara sauce
2 cloves garlic , minced or pressed
15 ounces whole milk ricotta cheese
3 cups mozzarella cheese , shredded and divided
1/4 cup fresh parmesan cheese , shredded
1 1/2 teaspoon homemade Italian seasoning
1 whole egg
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
parsley , for garnish, optional

Add to Shopping List

Instructions

Preheat oven to 375°F and coat a 9x13 baking dish with cooking spray. Set aside.
Cook the shells in a large pot of salted boiling water according to box instructions or until al dente, about 11 minutes. Drain and lightly coat in olive oil or cooking spray to prevent the shells from sticking together.
In a large frying or saute pan, heat the olive oil and garlic and cook until garlic is fragrant, about 1 minute. Add the spinach and saute until wilted, about 3 minutes. Remove from the pan and drain excess liquid. Let spinach cool for a few minutes and then chop.
Pour the marinara sauce into the bottom of the prepared baking dish, set aside.
In a large bowl combine the spinach, ricotta, 2 1/2 cups of the mozzarella cheese, Parmesan cheese, Italian seasoning, egg, salt and pepper, mixing well.
Stuff each shell with the filling of about 2 heaping tablespoons in each shell and place in the dish. Top with the remaining 1/2 cup of shredded mozzarella cheese.
Cover with foil and bake for 20 minutes, then remove foil and bake for 5 more minutes. Garnish with parsley, if desired.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Equipments used:

Nutrition Information

Show Details

Calories 549kcal (27%) Carbohydrates 19g (6%) Protein 38g (76%) Fat 37g (57%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.01g Cholesterol 166mg (55%) Sodium 1772mg (74%) Potassium 929mg (27%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 4771IU (95%) Vitamin C 22mg (24%) Calcium 796mg (80%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 549 kcal

% Daily Value*

Calories	549kcal	27%
Carbohydrates	19g	6%
Protein	38g	76%
Fat	37g	57%
Saturated Fat	21g	105%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Trans Fat	0.01g	1%
Cholesterol	166mg	55%
Sodium	1772mg	74%
Potassium	929mg	20%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	4771IU	95%
Vitamin C	22mg	24%
Calcium	796mg	80%
Iron	4mg	22%