saltandlavender.com
Spinach and Ricotta Stuffed Shells
Fall in love with these stuffed shells that have spinach, marinara sauce, and three kinds of cheese! It's a special classic that will feed a crowd, and they're simple to put together.
Prep
15 min
Cook
45 min
Total
1h
Serves
6
Instructions
- 01
Preheat your oven to 375F and move the rack to the top third of the oven.
- 02
Boil a salted pot of water and cook the shells 1 minute less than package directions indicate. Once the shells are done, drain them and keep them in your colander/strainer until needed.
- 03
Pour the jar of marinara sauce in the bottom of a 9x13 casserole dish and spread it out evenly.
- 04
While the shells cook, thaw the spinach and squeeze the water out thoroughly. Add it to a prep bowl along with the ricotta, parmesan, egg, salt & pepper, Italian seasoning, and garlic powder. Stir together.
- 05
Using a small spoon, add the filling into each shell and add them one-by-one to the casserole dish.
- 06
Top the stuffed shells with the mozzarella and cover the casserole dish tightly with foil.
- 07
Bake for 30 minutes, then remove the foil and broil for a few minutes to brown the cheese (watch it carefully so it doesn't burn).
- 08
Serve immediately with extra salt & pepper as needed and fresh basil and/or parsley if using.
Nutrition
per serving · 1 serving
- Calories
- 487
- Protein
- 32g
- Carbs
- 37g
- Fat
- 24g
- Fiber
- 5g
- Sugar
- 7g
- Sat. fat
- 14g
- Sodium
- 1405mg
- Cholesterol
- 108mg
Variations & swaps
Substitutions and variations
- Since this is a fairly standard recipe, I don’t recommend swapping out the ricotta, but if you absolutely have to, cottage cheese can be a decent substitute.
- If you’ve got some fresh herbs from the garden, feel free to use those instead of the Italian seasoning.
- You can definitely use fresh minced garlic instead of the garlic powder if you prefer.
- Want to kick it up a notch? Add in some crushed red pepper flakes for a bit of heat!
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