Tender jumbo pasta shells stuffed with a creamy spinach-ricotta filling, baked in marinara sauce, and topped with bubbling mozzarella. A comforting, wholesome vegetarian meal that’s easy to make and even easier to love.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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20–24 jumbo pasta shells
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15 oz ricotta cheese
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10 oz frozen spinach (thawed and drained) or 5 cups fresh
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½ cup grated Parmesan cheese
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1 large egg
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2 cloves garlic, minced
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1 tsp Italian seasoning
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Salt & pepper to taste
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2 cups marinara sauce
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1½ cups shredded mozzarella
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Fresh basil or parsley for garnish (optional)
Instructions
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Cook pasta shells until al dente. Drain and set aside.
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In a bowl, mix ricotta, spinach, Parmesan, egg, garlic, seasoning, salt, and pepper.
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Fill each shell with 1½ tbsp of the ricotta mixture.
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Spread 1 cup marinara in a 9×13” baking dish. Arrange filled shells. Top with remaining sauce and mozzarella.
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Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake 10–15 more minutes until bubbly.
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Garnish with herbs and serve hot.