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Stuffed pasta dishes have a rich history, with their roots tracing back to Italy, where pasta has been a staple for centuries. Among the various forms of stuffed pasta, the large shells, known as "conchiglioni," have gained immense popularity, especially in Italian-American cuisine. This dish embodies the essence of comfort, combining the warmth of baked pasta with a filling that is both creamy and packed with nutrients.

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Discover the perfect comfort food with these Easy Spinach and Ricotta Stuffed Shells! These delicious pasta shells are filled with a creamy mixture of ricotta, fresh spinach, and melty mozzarella, topped with marinara sauce and bubbling cheese. Ideal for a cozy dinner or a family gathering, this recipe is quick to prepare and absolutely satisfying. Serve with fresh basil for an extra touch. Get ready to indulge in a cheesy, flavorful treat!
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Ingredients
  

12 large pasta shells

1 cup ricotta cheese

2 cups fresh spinach, chopped

1 cup shredded mozzarella cheese, plus extra for topping

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups marinara sauce

Fresh basil leaves for garnish (optional)

Instructions
 

Cook the Shells: In a large pot of boiling salted water, cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

    Prepare the Filling: In a large bowl, combine the ricotta cheese, chopped spinach, 1 cup of mozzarella cheese, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well blended.

      Preheat the Oven: Preheat your oven to 375°F (190°C).

        Stuff the Shells: Take each shell and carefully fill it with the spinach and ricotta mixture. Place the filled shells seam side up in a baking dish.

          Add Marinara Sauce: Pour the marinara sauce evenly over the stuffed shells. Sprinkle remaining mozzarella cheese on top.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Garnish and Serve: Once baked, let the stuffed shells cool for a few minutes. Garnish with fresh basil leaves if desired and serve warm.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4