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Cheesy spinach and ricotta shells are a delicious and hearty dish that brings a touch of comfort food to the dining table. With their inviting flavors and delightful textures, these stuffed pasta shells are not only a treat for the taste buds but also a nutritious option for those seeking to incorporate more vegetarian meals into their diets. In recent years, the interest in plant-based meals has soared, driven by health-conscious consumers and a growing awareness of the environmental impact of meat consumption. Vegetables, particularly leafy greens like spinach, are celebrated for their numerous health benefits, making them a staple in many kitchens.

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Indulge in the creamy goodness of Cheesy Spinach & Ricotta Shells Delight! This hearty dish features jumbo pasta shells stuffed with a delightful blend of fresh spinach, ricotta, and gooey mozzarella, all baked in marinara sauce. Perfect for a cozy family dinner or a gathering with friends, this recipe is simple yet packed with flavor. Top it off with fresh basil for a burst of color and taste. Ready in under an hour, it’s a must-try for any pasta lover!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 garlic clove, minced

1/2 teaspoon crushed red pepper flakes (optional)

1 jar of marinara sauce (24 oz)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 375°F (190°C) and boil a large pot of salted water.

    Cook the jumbo shells in boiling water according to package instructions until al dente. Drain and set aside to cool slightly.

      In a large mixing bowl, combine the chopped spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, minced garlic, crushed red pepper flakes, salt, and pepper. Mix until well combined.

        Fill each pasta shell with a spoonful of the spinach and ricotta mixture, about 1-2 tablespoons, and place them in a 9x13 inch baking dish.

          Spread the marinara sauce evenly over the stuffed shells, making sure each shell is covered.

            Sprinkle the remaining mozzarella cheese over the top of the marinara sauce.

              Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

                Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

                  Prep Time: 15 min | Total Time: 55 min | Servings: 4-6