Stuffed Shells with Spinach

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: ricotta stuffed shells, spinach stuffed shells, stuffed shells

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 533kcal

Author: Jessica Formicola

Classic spinach-ricotta stuffed shells with marinara and mozzarella. Exact draining, stuffing & freezer tips for perfect, non-watery shells.

Preheat the oven to 350°F.
In a medium skillet, heat the 1 teaspoon vegetable oil over medium heat. Add the 12 ounces fresh baby spinach* to the skillet and toss with tongs until fully wilted.
In a medium mixing bowl, combine the drained 1 1/2 cups ricotta cheese, 1/4 cup roasted red peppers, cooked spinach, freshly grated 1/2 cup parmesan cheese, 2 eggs and 1 teaspoon fine sea salt. Mix well.
Stuff the mixture into al dente cooked 20 jumbo shells, placing snuggly into a baking dish.
Top with the 2 cups marinara sauce and shredded 1 cup mozzarella cheese.
Bake, uncovered, for 15-20 minutes or until the shells are fully heated.
Remove and top with minced parsley and additional Parmesan cheese.
If you’ve tried this recipe, please come back and let us know how you liked it in the comments or star ratings.

*You can use frozen, but make sure it is thawed and thoroughly drained of water.

Make ahead: Assemble, cover tightly and refrigerate up to 24 hours.
Storage: Store any leftovers in an airtight container in the refrigerator for 3-4 days. Add a splash of water or sauce when reheating.
Freezing: You can freeze stuffed shells either baked or unbaked. Make sure to wrap well and it will last for 2-3 months. Thaw overnight before baking.