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Spinach and ricotta stuffed shells in baking dish

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are packed with spinach, plenty of cheese and are smothered in marinara sauce. This meal may be made entirely in advance!
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Ingredients

  • 6 ounces jumbo shells 20 shells, cooked according to package instructions and drained well
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 5 ounces baby spinach
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1.5 cups grated mozzarella cheese divided
  • 1/2 cup grated parmesan cheese
  • 24 ounces marinara sauce 2.5 cups

Instructions 

  • Preheat the oven to 375 degrees. Spray a 9x13" baking dish with cooking spray and pour 1/2 of the marinara sauce into the bottom of the prepared baking dish and spread evenly. Set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the garlic and cook 30 seconds. Add the baby spinach and cook until wilted, about 2 minutes and remove from heat.
  • Place the spinach mixture in a fine mesh sieve and squeeze to remove excess liquid with your hands or wrapped in a towel. Place on a cutting board and chop well.
  • Place the ricotta cheese and egg in a medium bowl and mix well to combine. Stir in 1 cup of the mozzarella cheese, parmesan cheese, 1/4 teaspoon of salt and 1/8 teaspoon black pepper. Add the spinach and mix well to combine.
  • Open each shell and stuff well with the ricotta mixture, then place in the marinara sauce in the baking dish. Top with the remaining marinara sauce and mozzarella cheese.
  • Coat a sheet of foil with cooking spray or oil and place over the top of the baking dish (this will keep the cheese from sticking to it). Bake covered for 20 minutes, then remove the foil and bake for 10 minutes more or until golden brown.
  • Cool for 10 minutes, then serve and enjoy!

Notes

  • The filling and marinara sauce may be made in advance, or the entire dish may be assembled ahead of time, making this a great meal prep dinner. This recipe is also freezer friendly!
  • Store leftover stuffed shells in the refrigerator for up to 5 days.
  • If pressed for time, store bought marinara sauce may be used. Rao's marinara sauce is my favorite!
  • The fresh baby spinach may be substituted with frozen chopped spinach. Thaw frozen spinach well and be sure to squeeze out any excess liquid.
  • This recipe is easily doubled to feed a crowd!

Nutrition

Calories: 416kcal, Carbohydrates: 32g, Protein: 24g, Fat: 22g, Saturated Fat: 12g, Cholesterol: 97mg, Sodium: 989mg, Potassium: 694mg, Fiber: 3g, Sugar: 6g, Vitamin A: 3328IU, Vitamin C: 15mg, Calcium: 432mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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