Description
Decadent Spinach-Stuffed Shells are rich, creamy, and packed with cheesy goodness and tender spinach, all baked in a bubbling marinara sauce. This comforting vegetarian dish is a cozy favorite that’s perfect for dinner any night of the week.
Ingredients
Scale
- 20 to 25 jumbo pasta shells
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 10 ounces frozen spinach, thawed and drained
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups marinara sauce
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
- In a large bowl, mix ricotta, 1 1/2 cups mozzarella, Parmesan, spinach, egg, garlic, salt, pepper, and nutmeg until well combined.
- Cook pasta shells in boiling salted water until just al dente. Drain and rinse under cold water.
- Spread 1 cup marinara sauce on the bottom of the prepared baking dish.
- Fill each shell with the spinach-ricotta mixture and arrange them in the dish.
- Top with remaining marinara sauce and sprinkle with remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
- Let sit for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Use a piping bag or resealable bag with a corner cut off for easy stuffing.
- Let the spinach drain thoroughly to prevent watery filling.
- Customize with extra herbs or swap cheeses to suit your taste.