Spinach Pesto Cheese Stuffed Shells
A comforting Italian-inspired dish featuring jumbo pasta shells stuffed with a creamy ricotta, spinach, and pesto cheese filling, baked in marinara sauce with melted mozzarella. Perfect for family dinners or gatherings.
Equipment
- Large pot
- colander
- Mixing bowls
- Spoon or spatula
- 9×13-inch baking dish
- Aluminum foil
- Oven
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup fresh spinach finely chopped
- ½ cup basil pesto store-bought or homemade
- 1 cup shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 3 cups marinara sauce
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh basil leaves optional, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo shells in salted boiling water until al dente. Drain, drizzle with olive oil, and set aside.
- In a mixing bowl, combine ricotta, spinach, pesto, ½ cup mozzarella, Parmesan, and egg. Season with salt and pepper.
- Spread 1 cup marinara sauce on the bottom of the baking dish.
- Stuff each shell with the cheese-spinach mixture and place in the dish.
- Pour remaining marinara over the shells and top with the rest of the mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
- Garnish with fresh basil and serve warm
Notes
Nutrition Facts (per serving, approx. 4 servings):
- Calories: 420
- Protein: 22g
- Carbohydrates: 38g
- Fat: 19g
- Saturated Fat: 9g
- Fiber: 4g
- Sugar: 7g
- Sodium: 780mg