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Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

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Tender jumbo pasta shells filled with creamy spinach and ricotta, topped with marinara sauce and mozzarella, then baked until golden and bubbly. A delicious vegetarian dinner that’s perfect for weeknights or meal prep.

Ingredients

Scale

  • 20 jumbo pasta shells

  • 15 oz ricotta cheese

  • 1 egg, beaten

  • 1 cup frozen spinach, thawed and squeezed dry (or 5 cups fresh, sautéed)

  • 1/2 cup grated Parmesan cheese

  • 1 tsp Italian seasoning

  • 1 clove garlic, minced (optional)

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 2–2.5 cups marinara sauce

  • 1 cup shredded mozzarella cheese

  • Fresh parsley or basil, for garnish

Instructions

  • Preheat oven to 375°F (190°C). Cook pasta shells al dente, drain, and cool.

  • In a bowl, mix ricotta, egg, spinach, Parmesan, garlic, Italian seasoning, salt, and pepper.

  • Fill each shell with 1–2 tbsp of mixture.

  • Spread 1 cup marinara in baking dish. Arrange stuffed shells. Top with remaining sauce and mozzarella.

  • Cover with foil and bake 25 minutes. Uncover and bake 10 minutes more until bubbly.

  • Rest 5 minutes, garnish, and serve.

Find it online: https://themomfood.com/easy-spinach-and-ricotta-stuffed-shells-a-healthy-veggie-dinner/