Discover how to make easy spinach ricotta stuffed shells with our simple recipe Perfect for a quick meal thats both tasty satisfying 154 chars

Scale

20 jumbo pasta shells

15 oz ricotta cheese

1 cup fresh spinach, chopped

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 egg

2 cups marinara sauce

Salt and pepper to taste

Pinch of nutmeg (optional)

Fresh herbs (optional)

Red pepper flakes (optional)

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Cook the spinach by steaming or sautéing it until wilted.

In a bowl, combine ricotta cheese, sautéed spinach, half of the mozzarella, Parmesan cheese, egg, salt, and pepper.

Boil salted water and cook the jumbo shells according to package instructions until al dente. Drain and rinse with cold water.

Spread a thin layer of marinara sauce in a baking dish.

Stuff each cooled shell with the ricotta and spinach mixture, placing them in the baking dish, filling side up.

Cover the stuffed shells with the remaining marinara sauce and sprinkle with the rest of the mozzarella cheese.

Preheat the oven to 375°F (190°C).

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.

Serve hot, optionally with a side salad or garlic bread.