Garlic Shrimp Pasta in One Pan
25 min • 420 cal
Italian • Dinner
Spinach Ricotta Stuffed Shells
40 minMedium6 servings
🧮Serving Size Calculator
6
servings
380
calories
18g
protein
42g
carbs
16g
fat
Ingredients
- 24 jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded (divided)
- 1/2 cup parmesan cheese, grated (divided)
- 1 egg, beaten
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 tsp nutmeg
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3 cups marinara sauce
- Fresh basil and parsley for garnish
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook pasta shells according to package directions until just al dente. Drain and set aside.
- 3
In a large bowl, combine ricotta, spinach, 1/2 cup mozzarella, 1/4 cup parmesan, egg, garlic, basil, nutmeg, salt, and pepper. Mix until well combined.
- 4
Spread 1 cup marinara sauce in the bottom of a 9x13 baking dish.
- 5
Fill each shell with about 2 tbsp of the ricotta mixture. Arrange filled shells in the dish.
- 6
Pour remaining marinara sauce over the shells.
- 7
Sprinkle remaining mozzarella and parmesan cheese over the top.
- 8
Cover with foil and bake for 20 minutes.
- 9
Uncover and bake another 10-15 minutes until cheese is bubbly and golden.
- 10
Let rest for 5 minutes. Garnish with fresh basil and parsley before serving.
Pro Tips
💡
Freeze the ricotta mixture for 10 minutes before stuffing makes it easier to handle.
💡
Don't overfill the shells - they puff up as they bake.
💡
Cover with foil for the first 20 minutes to prevent the cheese from browning too fast.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How to make Spinach Ricotta Stuffed Shells?
Follow the step-by-step instructions above. This recipe takes about 40 min and is rated medium difficulty.
Is Spinach Ricotta Stuffed Shells suitable for meal prep?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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