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When it comes to comforting meals that bring family and friends together, few dishes can rival the warmth and satisfaction of *Easy Spinach and Ricotta Stuffed Shells*. This delightful vegetarian dish is not only a feast for the eyes but also a celebration of flavors and textures that appeal to both adults and children alike. The combination of creamy ricotta and fresh spinach, nestled in tender jumbo pasta shells and topped with a rich marinara sauce, creates a symphony of taste that feels indulgent yet wholesome.

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Try this easy recipe for Spinach and Ricotta Stuffed Shells that is both delicious and wholesome! Jumbo pasta shells are filled with a creamy mixture of fresh spinach, ricotta, and cheeses, then baked in rich marinara sauce for a flavorful meal. Perfect for a comforting dinner, this dish is simple to prepare and comes together in about 50 minutes. Garnish with fresh basil for an extra touch. Enjoy your veggie-packed feast!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup part-skim mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

1 egg, lightly beaten

2 cups marinara sauce

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves, for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: In a large pot of salted boiling water, cook the jumbo shells according to package instructions until al dente, about 10-12 minutes. Drain and set aside to cool slightly.

      Prepare the Filling: In a large mixing bowl, combine the chopped spinach, ricotta cheese, half of the mozzarella cheese, 1/4 cup of the Parmesan cheese, beaten egg, garlic powder, oregano, salt, and pepper. Mix until well combined.

        Stuff the Shells: Using a teaspoon, fill each shell with the spinach and ricotta filling. Place the filled shells upright in a greased baking dish.

          Add the Sauce: Pour the marinara sauce evenly over the stuffed shells, ensuring they are well-covered. Sprinkle the remaining mozzarella and Parmesan cheese on top.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Serve: Garnish with fresh basil leaves, if desired. Serve warm and enjoy your delicious veggie dinner!

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4