These stuffed shells are comfort food at its best — tender pasta filled with creamy cheese and spinach, baked in marinara until bubbling. This easy dish is ideal for gatherings or a make-ahead family dinner. It’s rich yet balanced, thanks to the fresh greens and sharp Parmesan.
12–15 jumbo pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese
1 large egg
2 cups fresh or 1 cup frozen spinach
2 cloves garlic, minced
2 cups marinara sauce
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Directions:
01 Boil pasta shells in salted water until al dente. Drain and cool.
02 Mix ricotta, 1/2 cup mozzarella, Parmesan, and egg in a bowl.
03 Sauté garlic in olive oil, cook spinach until wilted. Combine with ricotta. Season.
04 Spread 1 cup sauce in baking dish. Fill shells with mixture.
05 Arrange shells in a single layer. Spoon remaining sauce over top.
06 Sprinkle mozzarella, cover with foil, bake 20 mins. Uncover and bake 10 mins. Rest before serving.
Prep Time: 15 minutes
Kcal: 336 per serving