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If you're looking for a delicious, comforting dish that combines the rich flavors of cheese with the vibrant freshness of green vegetables, look no further than Easy Spinach and Ricotta Stuffed Shells. This delightful Italian-American classic is not only satisfying but also a breeze to prepare, making it a go-to option for busy weeknights or family gatherings. The beauty of stuffed shells lies in their versatility; they can easily adapt to your pantry's contents or dietary preferences, allowing you to customize them to your liking.

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Discover the deliciousness of Easy Spinach and Ricotta Stuffed Shells! This comforting dish features jumbo pasta shells filled with a creamy ricotta and fresh spinach mixture, topped with marinara sauce and gooey mozzarella. Perfect for a family dinner or meal prep, it's simple to make and packed with flavor. Bake until bubbly and golden for a delightful meal that everyone will love. Garnish with fresh basil for an extra touch!
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Ingredients
  

12 jumbo pasta shells

1 cup ricotta cheese

1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1 egg, beaten

1 tsp garlic powder

1 tsp onion powder

½ tsp salt

½ tsp black pepper

2 cups marinara sauce

Fresh basil, for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Boil a large pot of salted water. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

      In a large mixing bowl, combine ricotta cheese, chopped spinach, half of the mozzarella cheese, grated Parmesan cheese, beaten egg, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well incorporated.

        Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.

          Fill each cooked pasta shell with the spinach and ricotta mixture. Place the stuffed shells seam-side up in the baking dish.

            Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle the remaining mozzarella cheese on top.

              Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired, and serve warm.

                  Prep Time: 15 min | Total Time: 55 min | Servings: 4