Quick Stuffed Shells Recipe
This is the quickest stuffed shells recipe ever! Baked in marinara with a creamy spinach ricotta filling, it's a cozy family-friendly dinner.
Servings: 6 servings
Calories: 386kcal
Ingredients
- ½ box jumbo shells (about 20)
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella
- ½ cup grated parmesan or pecorino romano
- 1 egg
- 1 cup finely chopped spinach
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Generous pinch of salt and pepper
- 1 (24oz) jar of your favorite tomato sauce
Instructions
- Preheat the oven to 375ºF.
- Cook the pasta shells according to package instructions. (see note for uncooked option)
- While the shells are cooking, mix together the ricotta, 1/2 cup mozzarella, romano, egg, spinach, and spices.
- Line a 9x13 pan with half of the tomato sauce and set aside.
- Drain the pasta shells and rinse them under cold water to prevent sticking (and make handling easier).
- Fill each shell with the filling and place it in the dish. Continue until all the shells have been filled.
- Pour the remaining sauce on top and sprinkle with the remaining cheese.
- Bake uncovered for 10 - 15 minutes until everything is hot and bubbly.
- Remove and serve, garnishing with additional pecorino if desired.
Notes
Note: You can skip pre-cooking the shells if you have more time. If you want to go that route, simply fill the uncooked shells with the cheese mixture and follow steps 7-9.
Nutrition
Calories: 386kcal | Carbohydrates: 31g | Protein: 23g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 923mg | Potassium: 550mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1575IU | Vitamin C: 9mg | Calcium: 424mg | Iron: 2mg