Spinach and Ricotta Stuffed Shells

Name: Spinach and Ricotta Stuffed Shells
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 24 jumbo pasta shells; 2 cups ricotta; 2 cups baby spinach, wilted; 1 cup mozzarella, shredded plus extra; ½ cup parmesan, grated; 2 cups marinara sauce; 2 cloves garlic; 1 egg; ¼ tsp nutmeg; salt to taste

Giant pasta shells stuffed with creamy ricotta and spinach, baked in marinara with a mozzarella blanket. Cooking the shells just shy of al dente stops them turning mushy once they finish cooking through in the oven.

Total time

70 min

Prep

25 min

Cook

45 min

Difficulty

medium

Cuisine

Italian

comfortvegetariancasserole

Ingredients

24jumbo pasta shells

2 cupsricotta

2 cupsbaby spinach, wilted

1 cupmozzarella, shredded plus extra

½ cupparmesan, grated

2 cupsmarinara sauce

2 clovesgarlic

1egg

¼ tspnutmeg

saltto taste

Instructions

Cook shells al dente; drain; cool slightly.

Mix ricotta, spinach, 1 cup mozzarella, parmesan, egg, garlic, nutmeg.

Spread ½ cup marinara in baking dish. Stuff each shell; arrange in dish.

Top with remaining marinara and extra mozzarella.

Cover; bake at 375°F for 30 min. Uncover; bake 10 more.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

711

Protein

59.1g

Fat

45g

Carbs

19.2g

Fiber

4.3g

Sodium

1936mg

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