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5 from 1 vote

Classic Stuffed Shells

Loaded with four different cheeses, spinach, and marinara sauce, this Spinach and Ricotta Stuffed Shells recipe is a dish you'll come back to again and again! Ready in less than an hour, this vegetarian Italian favorite is perfect for busy families during the week, any time of the year!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Servings: 8 servings
Author: Amy Nash

Ingredients

  • 20-24 jumbo pasta shells cooked 1 minute short of package directions

Filling

  • 15 ounces ricotta cheese
  • 4 ounces cream cheese softened
  • 3 cups shredded mozzarella cheese
  • 2 Tablespoons fresh basil chopped
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 large egg
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1 pound 4 cups fresh spinach, cooked in boiling water for 30 seconds, then transfer to ice water bath, then squeeze out water (optional)
  • 3 cups marinara sauce divided (1 28-ounce jar)
  • 2 Tablespoons fresh parsley chopped

Instructions

  • Preheat oven to 375°F. Spray a 9x13-inch pan with cooking spray. Cook pasta shells and rinse with cold water.
    20-24 jumbo pasta shells
  • Spread 1 1/2 cups of marinara sauce on the bottom of the pan.
    3 cups marinara sauce
  • Combine ricotta cheese, cream cheese, half of the mozzarella cheese, Parmesan cheese, basil, Italian seasoning, garlic powder, salt, pepper, and egg in a bowl, along with the wilted spinach. Fill each shell and arrange them in rows in the baking dish. Top with remaining sauce and cheese.
    15 ounces ricotta cheese, 4 ounces cream cheese, 3 cups shredded mozzarella cheese, 2 Tablespoons fresh basil, 2 teaspoons Italian seasoning, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper, 1 large egg, 1/2 cup freshly grated Parmesan cheese, 1 pound 4 cups fresh spinach, cooked in boiling water for 30 seconds, then transfer to ice water bath, then squeeze out water (optional), 1/2 teaspoon garlic powder
  • Cover with foil. Bake 20 minutes. Remove foil and bake 5-10 minutes until cheese it melted and starting to brown on top. Sprinkle with chopped parsley.
    2 Tablespoons fresh parsley

Nutrition

Calories: 414kcal | Carbohydrates: 26g | Protein: 25g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1130mg | Potassium: 805mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6629IU | Vitamin C: 24mg | Calcium: 492mg | Iron: 4mg

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