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In the delightful world of pasta dishes, there is nothing quite like the comforting embrace of a beautifully baked plate of stuffed shells. These culinary gems are not only satisfying but also offer a canvas for creativity in the kitchen. Among the myriad of pasta options, Easy Spinach and Ricotta Stuffed Shells stand out as a perfect family meal that beautifully balances taste and nutrition. With their tender pasta exteriors cradling a rich, creamy filling, these shells are a delightful way to introduce vibrant flavors and wholesome ingredients to your dinner table.

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Looking for a deliciously simple dinner idea? These Easy Spinach and Ricotta Stuffed Shells are the perfect comfort food! Featuring jumbo pasta shells loaded with creamy ricotta, fresh spinach, and melty mozzarella, this dish is sure to impress. With marinara sauce and a sprinkle of Parmesan, it's as pleasing to the eye as it is to the palate. Ready in just about 50 minutes, this recipe is great for family dinners or gatherings. Don't forget to garnish with fresh basil for a special touch!
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Ingredients
  

20 large pasta shells

15 oz (425 g) ricotta cheese

2 cups fresh spinach, chopped

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 cups marinara sauce

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: Bring a large pot of salted water to a boil. Carefully add the pasta shells and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside to cool slightly.

      Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, chopped spinach, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix until well combined.

        Stuff the Shells: Take one cooled pasta shell at a time and fill it with about 2 tablespoons of the spinach and ricotta mixture. Place the stuffed shells in a greased 9x13 inch baking dish.

          Add Marinara Sauce: Pour the marinara sauce over the stuffed shells, ensuring they are well coated. Sprinkle the remaining mozzarella cheese evenly on top.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

              Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves if desired, then serve warm.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6