Healthy Spinach Ricotta Stuffed Shells with Tomato Sauce
Tender pasta shells filled with creamy ricotta and spinach, baked in marinara sauce and topped with melted mozzarella for a comforting vegetarian dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
Ingredients
20 to 24 jumbo pasta shells
1 tablespoon olive oil
3 cloves garlic, minced
5 ounces fresh baby spinach
2 cups whole milk ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
3 cups marinara sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Instructions
20 to 24 jumbo pasta shells
1 tablespoon olive oil
3 cloves garlic, minced
5 ounces fresh baby spinach
2 cups whole milk ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
3 cups marinara sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Notes
Drain ricotta and spinach well to avoid excess moisture.
Assemble ahead and refrigerate up to 24 hours before baking.
Add fresh basil for extra flavor.