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To create the perfect Easy Spinach and Ricotta Stuffed Shells, it's essential to understand the key components that come together to create this dish. Each ingredient plays a significant role in the overall flavor, texture, and nutritional value of the meal.

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Discover the deliciousness of Easy Spinach and Ricotta Stuffed Shells! This family-friendly recipe features jumbo pasta shells packed with a creamy spinach and ricotta filling, topped with marinara sauce and melted mozzarella. It's the perfect cozy dinner or meal prep option. Enjoy a nutritious and satisfying dish that's ready in just under an hour. Serve it warm and garnish with fresh basil for that extra touch. Your taste buds will thank you!

Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)

15 oz ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 egg, beaten

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups marinara sauce (homemade or store-bought)

Fresh basil leaves for garnish (optional)

Instructions
 

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

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

      Prepare the Filling: In a mixing bowl, combine the chopped spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, onion powder, salt, and black pepper. Mix until everything is well combined.

        Fill the Shells: Using a spoon, carefully fill each cooked shell with about 2 tablespoons of the spinach and ricotta mixture.

          Assemble the Dish: Spread about 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish. Place the stuffed shells in the dish, seam side up. Pour the remaining marinara sauce over the shells and sprinkle the remaining mozzarella cheese on top.

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

              Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired, and serve warm.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6