Spinach and Ricotta Stuffed Shells
Fall in love with these stuffed shells that have spinach, marinara sauce, and three kinds of cheese! It's a special classic that will feed a crowd, and they're simple to put together.
Ingredients
- 24 uncooked jumbo shells (see note)
- 1 (24 ounce) jar marinara sauce
- 16 ounces frozen spinach (thawed)
- 15 ounces ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- Pepper (to taste)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 cups shredded mozzarella cheese
- For serving: fresh basil and/or chopped parsley (optional, to taste)
Directions
- 1
Preheat your oven to 375F and move the rack to the top third of the oven.
- 2
Boil a salted pot of water and cook the shells 1 minute less than package directions indicate. Once the shells are done, drain them and keep them in your colander/strainer until needed.
- 3
Pour the jar of marinara sauce in the bottom of a 9x13 casserole dish and spread it out evenly.
- 4
While the shells cook, thaw the spinach and squeeze the water out thoroughly. Add it to a prep bowl along with the ricotta, parmesan, egg, salt & pepper, Italian seasoning, and garlic powder. Stir together.
- 5
Using a small spoon, add the filling into each shell and add them one-by-one to the casserole dish.
- 6
Top the stuffed shells with the mozzarella and cover the casserole dish tightly with foil.
- 7
Bake for 30 minutes, then remove the foil and broil for a few minutes to brown the cheese (watch it carefully so it doesn't burn).
- 8
Serve immediately with extra salt & pepper as needed and fresh basil and/or parsley if using.