Spinach and Ricotta Stuffed Jumbo Shells

5 from 2 votes

Spinach and Ricotta Stuffed Jumbo Shells

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.

Prep Time20

Cook Time30

Total Time50

Course: Pasta

Cuisine: American, Italian

Servings: Servings

Calories: 323kcal

Author: Lalaine Manalo

Ingredients

24 pieces uncooked jumbo shells
1 tablespoon olive oil
1/2 small onion, peeled and chopped
1 clove garlic, peeled and minced
1 mini sweet pepper, seeded and chopped
1/4 cup carrots, shredded
4 button mushrooms, chopped
1 cup fresh baby spinach, chopped
salt and pepper to taste
2 cups ricotta cheese
1/2 cup Parmesan cheese, shredded
2 cups marinara sauce
2 tablespoons water
1 cup mozzarella cheese, shredded

Instructions

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.

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