Spinach and Ricotta Stuffed Jumbo Shells are easy to make for busy weeknight dinners. Filled with ricotta, spinach, and mushroom, and topped with a simple marinara sauce and shredded mozzarella, they're hearty, tasty and sure to be a family favorite.
Cuisine American, Italian
Keyword Spinach and Ricotta Stuffed Jumbo Shells, stuffed shells, vegetarian pasta dish
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
24piecesuncooked jumbo shells
1/2small onion, peeled and chopped
1clovegarlic, peeled and minced
1mini sweet pepper, seeded and chopped
4button mushrooms, chopped
1cupfresh baby spinach, chopped
salt and pepper to taste
1/2cupParmesan cheese, shredded
1cupmozzarella cheese, shredded
In a pot of boiling water, cook jumbo shells about 1 minute shy of package directions. Drain well.
In a pan over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
Add sweet peppers, carrots, and mushrooms. Continue to cook for about 2 to 3 minutes or until vegetables are tender yet crisp.
Add spinach and cook until just wilted.
Season with salt and pepper to taste. Remove from pan and allow to cool.
In a bowl, combine ricotta cheese, Parmesan cheese, and vegetable mixture.
Using a small scoop or a tablespoon, stuff jumbo shells with the ricotta mixture.
In a lightly greased 9 x 13 baking dish, add half of marinara sauce and water. Stir to combine.
Arrange shells open side up in a single layer. Cover with remaining marinara sauce and sprinkle top with mozzarella cheese.
Cover baking dish with foil and bake in a 400 F oven for about 30 minutes or until heated and cheese is melted. Serve hot.