Tender jumbo pasta shells stuffed with creamy ricotta, spinach, and herbs, baked in rich marinara and topped with gooey mozzarella. A vegetarian classic that’s easy, comforting, and meal-prep ready.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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20–24 jumbo pasta shells
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1½ cups ricotta cheese
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1 egg
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10 oz fresh spinach (or 1 cup cooked frozen)
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¾ cup shredded mozzarella (plus more for topping)
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¼ cup grated Parmesan
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½ onion, finely chopped
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2 cloves garlic, minced
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2 cups marinara sauce
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½ tsp salt
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¼ tsp pepper
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⅛ tsp ground nutmeg
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Olive oil for sautéing
Instructions
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Cook pasta shells until al dente. Rinse and set aside.
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Sauté onion and garlic in olive oil. Add spinach and cook until wilted. Cool slightly.
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Mix ricotta, egg, mozzarella, Parmesan, spinach mixture, and seasonings.
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Spread 1½ cups marinara in a 9×13 dish. Fill shells with ricotta mixture and arrange in dish.
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Top with remaining sauce and cheese. Cover with foil.
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Bake at 375°F for 25 mins covered, then 10–15 mins uncovered.
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Let rest 5 mins before serving.