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When it comes to stuffed shells, the choice of pasta is paramount. Jumbo pasta shells, typically made from durum wheat semolina, are the best option for this recipe. Their large size provides ample space for filling, ensuring that every bite is bursting with flavor. The texture of the shells is also important; they should be firm enough to hold up during cooking yet tender enough to allow for easy cutting and chewing.

Easy Spinach & Ricotta Stuffed Shells

Indulge in these Easy Spinach & Ricotta Stuffed Shells, a perfect weeknight dinner! With creamy ricotta, fresh spinach, and gooey mozzarella, these pasta shells are bursting with flavor. Paired with marinara sauce and topped with crispy cheese, they make a delightful and comforting meal. Easy to prepare in just under an hour, this recipe serves four and is a fantastic way to sneak in some greens! Add fresh basil for a beautiful finish. Enjoy!
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Ingredients
  

12 large pasta shells

1 cup ricotta cheese

1 cup fresh spinach, chopped

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 egg, beaten

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper, to taste

2 cups marinara sauce

Fresh basil, for garnish (optional)

Instructions
 

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

    Cook the Pasta: In a large pot, bring salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

      Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, chopped spinach, half of the grated Parmesan cheese, half of the shredded mozzarella cheese, beaten egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

        Stuff the Shells: Carefully spoon the spinach and ricotta mixture into each pasta shell. Be generous but don’t overfill.

          Layer the Baking Dish: Spread 1 cup of marinara sauce on the bottom of a 9x13 baking dish. Place the stuffed shells seam-side up over the sauce, then pour the remaining marinara sauce over the shells.

            Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheese over the stuffed shells.

              Bake: Cover the baking dish with aluminum foil (to prevent the cheese from browning too quickly) and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

                Garnish and Serve: Remove from the oven and let it sit for about 5 minutes. Garnish with fresh basil if desired. Serve warm.

                  Prep Time, Total Time, Servings: 20 min | 50 min | 4 servings