Classic Stuffed Shells

5 from 1 vote

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

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 414kcal

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
½ teaspoon kosher salt
½ teaspoon pepper
1 egg
½ cup freshly grated Parmesan cheese
½ 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 degrees F. Spray a 9x13-inch pan with cooking spray. Cook pasta shells and rinse with cold water.
Spread 1 ½ cups of marinara sauce on the bottom of the pan.
Combine ricotta cheese, half of the mozzarella cheese, parmesan cheese, Italian seasoning, 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.
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.

Nutrition