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Spinach Pesto Cheese Stuffed Shells
Carolina Gomez

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

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

Equipment

  • Large pot
  • colander
  • Mixing bowls
  • Spoon or spatula
  • 9×13-inch baking dish
  • Aluminum foil
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook jumbo shells in salted boiling water until al dente. Drain, drizzle with olive oil, and set aside.
  3. In a mixing bowl, combine ricotta, spinach, pesto, ½ cup mozzarella, Parmesan, and egg. Season with salt and pepper.
  4. Spread 1 cup marinara sauce on the bottom of the baking dish.
  5. Stuff each shell with the cheese-spinach mixture and place in the dish.
  6. Pour remaining marinara over the shells and top with the rest of the mozzarella.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
  8. 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