Hearty, comforting Spinach Ricotta Stuffed Shells are filled with a light ricotta filling with ribbons of chopped spinach before being baked in a tangy sauce and topped with cheese. The perfect family dinner!
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Dinner
Cuisine: American, Italian
Keyword: baked pasta, stuffed shells
Servings: 8
Calories: 347kcal
Author: Kellie
Cost: $10
Equipment
1 baking dish
Ingredients
8ouncejumbo pasta shells
2cupsricotta cheese
2cupsshredded mozzarella
½cupshredded Parmesan
1cupchopped fresh spinach
1large egglightly beaten
Salt and pepper
1tablespoonItalian seasoning
1/2teaspoonground nutmeg
2cupsSpaghetti Sauce
Instructions
Preheat oven to 375ºF.
Coat a 9-by-13-inch baking dish with cooking spray.
Cook pasta shells to al dente, approximately 8 minutes, drain and set aside. Drizzle with a little olive oil to prevent sticking.
In a large bowl, whisk together the ricotta, half the mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg. Spread 3/4 cup spaghetti sauce over bottom of baking dish.
Fill a pastry bag or zip top bag with the cheese mixture and pipe the cheese into the shells to stuff them.
Arrange the shells in a single layer in the baking dish.
Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella. Cover baking dish with foil and bake for 35 minutes.
Uncover and bake about 10 minutes longer, until bubbly and cheese begins to brown.
Notes
Stuffed Shells can be assembled up to 2 days in advance. Cover tightly with plastic wrap and store in the refrigerator until ready to bake.Leftovers can be stored in the refrigerator for up to 4 days covered tightly with plastic wrap or sealed in an airtight container.