Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner
Creamy ricotta and tender spinach are stuffed into jumbo pasta shells, topped with marinara and melted cheese, and baked to perfection. A wholesome and delicious vegetarian dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
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20–24 jumbo pasta shells
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1 (15 oz) container ricotta cheese
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1 egg
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1½ cups cooked spinach (from fresh or frozen, well-drained)
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½ cup grated Parmesan cheese
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1½ cups shredded mozzarella cheese
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2 cloves garlic, minced
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1½ tsp Italian seasoning
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Salt and black pepper to taste
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3 cups marinara sauce
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Optional: red pepper flakes, chopped parsley or basil
Instructions
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Cook shells until al dente, drain, and cool.
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Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
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Mix ricotta, egg, spinach, garlic, Parmesan, Italian seasoning, salt, and pepper in a bowl.
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Fill each shell with 2 tablespoons of the mixture.
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Spread 1½ cups of marinara sauce in the baking dish. Arrange stuffed shells on top.
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Spoon remaining sauce over shells and top with mozzarella.
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Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes until bubbly.
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Garnish with fresh herbs and serve.