This recipe for spinach stuffed shells features tender, jumbo pasta shells filled to the brim with a tasty mixture of garlic, parmesan, ricotta cheese, chopped spinach, and Italian seasonings. Covered with a layer of bubbly marinara sauce, this is the most delicious way to load up on carbs!

Prep Time: 45 minutes minutes
Cook Time: 30 minutes minutes
Servings: 6 people

Ingredients 

• ▢ 12 ounces jumbo pasta shells
• ▢ 8 ounces spinach
• ▢ 2 cups ricotta cheese
• ▢ ½ cup grated parmesan cheese plus more for garnish
• ▢ 3 cloves garlic minced
• ▢ 1 tablespoon Italian Seasoning
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 3 cups Marinara Sauce
• ▢ 2 cups shredded mozzarella cheese

Instructions 

• Preheat the oven to 375 degrees Fahrenheit. Spray a 9X13 baking dish with cooking spray. Cook 12 ounces jumbo pasta shells according to the package directions and set aside.
• In a skillet over medium-high heat, add 1 tablespoon of water and 8 ounces spinach and cook until the spinach has wilted and the water has evaporated.
• In a medium bowl, whisk together 2 cups ricotta cheese, ½ cup grated parmesan cheese, 3 cloves garlic, 1 tablespoon Italian Seasoning, 1 teaspoon salt and ½ teaspoon pepper. Once everything is well combined, stir in the spinach.
• Pour 1 cup of the 3 cups Marinara Sauce into the baking dish. Stuff each shell with the ricotta filling, about a tablespoon, and arrange them in a single layer, filling side up, in the pan.
• Pour the remaining marinara sauce around and on the shells. Sprinkle the 2 cups shredded mozzarella cheese over the shells and bake for about 25-30 minutes, until the cheese is bubbling and browning.

Nutrition

Calories: 544kcal
Carbohydrates: 56g
Protein: 30gFat: 23g
Saturated Fat: 13g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 6g
Cholesterol: 79mg
Sodium: 1451mg
Potassium: 851mg
Fiber: 5g
Sugar: 7g
Vitamin A: 4782IU
Vitamin C: 20mg
Calcium: 517mg
Iron: 4mg