Description
Whip up Spinach and Ricotta Shells for a cozy weeknight creamy flavorful and ready fast A satisfying dish your family will crave tonight
Ingredients
Jumbo pasta shells – about 20–22
2 cups marinara sauce (plus a little extra for serving, if desired)
2 tablespoons olive oil
1 small onion, finely chopped (optional)
3 garlic cloves, minced
10–12 oz fresh spinach, roughly chopped
15 oz ricotta cheese, well-drained
1 cup shredded mozzarella cheese, divided (½ cup for filling, ½ cup for topping)
½ cup grated Parmesan cheese
1 large egg
1 teaspoon dried Italian seasoning (or 2 tablespoons chopped fresh parsley)
Salt and black pepper, to taste
Pinch of red pepper flakes (optional, for a gentle kick)
Fresh basil or parsley, for garnish (optional)
Instructions
Preheat oven to 375°F (190°C).
Cook jumbo shells in salted water until al dente (8–10 min). Drain, rinse under cold water, and set aside on a towel.
Heat olive oil in a skillet over medium heat.
Sauté onion 3–4 min until translucent, then add garlic for 30 sec until fragrant.
Add spinach in batches; cook 2–3 min until wilted. Cool slightly, then squeeze out moisture.
In a bowl, combine ricotta, ½ cup mozzarella, Parmesan, egg, Italian seasoning, salt, pepper, and red pepper flakes.
Stir in spinach until evenly mixed; taste and adjust seasoning.
Spread a thin layer of marinara sauce in a baking dish.
Stuff each shell with filling; arrange seam-side down.
Top with remaining sauce and mozzarella (plus extra Parmesan if desired).
Bake 25–30 min until bubbling and lightly golden.
Broil 1–2 min for a crisp top if desired.
Rest 5–10 min, garnish with basil or parsley, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main course
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 520 kcal
- Sugar: 8 g
- Fat: 11 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 14 g
