Back to RecipesSpinach and Ricotta Stuffed Shells
Giant pasta shells filled with creamy ricotta, spinach, and herbs, baked in marinara sauce and smothered with mozzarella. The Italian-American casserole that feeds a crowd and warms every heart.
Total Time
75 min
Servings
6
Cuisine
Italian
Rating
No reviews yet
Prep Time
30 min
Cook Time
45 min
Total Time
75 min
Ingredients
- 24 jumbo pasta shells
- 500g ricotta cheese
- 300g frozen spinach, thawed and squeezed dry
- 2 eggs
- 100g Parmesan, grated
- 200g mozzarella, shredded
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 700ml marinara sauce
- Salt and pepper
Instructions
- 1
Cook shells until just al dente. Drain and cool.
- 2
Mix ricotta, spinach, eggs, Parmesan, garlic, and seasoning. Season well.
- 3
Preheat oven to 190°C (375°F).
- 4
Spread half the marinara in a baking dish.
- 5
Fill each shell with ricotta mixture. Arrange in dish.
- 6
Top with remaining marinara and mozzarella.
- 7
Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes until bubbly.
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