Garlic & Spinach Stuffed Shells with Marinara Sauce

Large pasta shells filled with a creamy ricotta, spinach, and garlic mixture, baked in a rich marinara sauce. A comforting and delicious Italian classic.

Prep Time

20 minutes

Total Time

55 minutes

Calories

695

Level

Medium

Yields

4 servings

Cost

£2.10

Season:

Meal Type:

Cuisine:

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Cooking Style:

Mood:

Ingredients

Servings

12ouncesLarge Pasta Shells(Jumbo shells)

£0.85

15ouncesRicotta Cheese(Whole milk ricotta is best)

£2.75

10ouncesFrozen Spinach(Thawed and squeezed dry)

£0.70

4clovesGarlic(Minced)

£0.20

1Egg(Large)

£0.30

0.5cupGrated Parmesan Cheese(Plus more for topping)

£1.50

1teaspoonDried Oregano

£0.10

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

24ouncesMarinara Sauce(Jarred or homemade)

£2.00

Total Cost

£8.40

£2.10 per serving

The Method

1
Preheat oven to 375°F (190°C).
2
Cook pasta shells according to package directions until al dente. Drain and rinse with cold water. Set aside to cool slightly.
3
While pasta is cooking, prepare the filling. In a large mixing bowl, combine ricotta cheese, spinach, minced garlic, egg, Parmesan cheese, oregano, salt, and pepper. Mix well until all ingredients are thoroughly combined.
4
Spread a thin layer of marinara sauce on the bottom of the baking dish.
5
Stuff each pasta shell with the ricotta mixture. Use a spoon or your fingers to fill them generously.
6
Arrange the stuffed shells in the baking dish, filled-side up.
7
Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
8
Sprinkle with additional Parmesan cheese (optional).
9
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
10
Let cool for a few minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (450g)

695 kcal / 2908 kJ

Carbs

75g

29% of RDA

Fat

27g

39% of RDA

Protein

39g

78% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

19 g

21% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

To easily thaw spinach, place it in a colander and run warm water over it. Squeeze out as much excess water as possible.

You can prepare the stuffed shells ahead of time. Assemble them in the baking dish, cover, and refrigerate for up to 24 hours. Add about 5-10 minutes to the baking time.

For a richer flavor, use a combination of Parmesan and Pecorino Romano cheese.

Add a pinch of red pepper flakes to the ricotta mixture for a little bit of heat.

Cooking Equipment

Large pot

Large skillet

9x13 inch baking dish

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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