Description
A classic Italian dish with tender jumbo pasta shells filled with a vibrant spinach-and-ricotta mixture, baked to perfection. The combination of creamy cheese, fresh herbs, and tangy marinara creates a balanced, family-friendly meal that’s both elegant and satisfying.
Ingredients
Jumbo pasta shells, 16 (20 recommended for breakage)
Olive oil, 1½ tbsp
Garlic, 2 tsp minced
Spinach leaves, 4 cups packed
Ricotta cheese, 12 oz (skim milk) with 1 cup shredded mozzarella
Low-moisture mozzarella, 1 cup
Parmesan, ½ cup grated
Egg, 1 large
Basil, 1 tbsp chopped
Kosher salt, 1 tsp
Black pepper, ½ tsp
Marinara sauce, 1¼ cups
Instructions
Cook 10 jumbo shells in salted boiling water for 2 minutes less than package instructions
Heat olive oil in a skillet, sauté garlic, and wilt spinach for 3–4 minutes
Combine ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper in a bowl
Spread ½ cup marinara in a dish, stuff each shell with 2 tbsp cheese mixture, and top with remaining sauce
Bake at 375°F covered for 25 minutes, then uncovered for 10–15 minutes until golden
Notes
Use 20 shells to account for breakage
Fresh garlic is essential for optimal flavor
Kale or arugula can substitute spinach if unavailable
Nutritional yeast works as a vegan Parmesan alternative
Store leftovers in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg