Spinach and Ricotta Stuffed Shells
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large pasta shells stuffed with spinach, ricotta, and three cheeses, then baked in marinara sauce. This classic Italian-American comfort dish is simple to assemble and feeds a crowd. Serve with garlic bread and a salad.
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Nutrition & ingredients
Ingredients
serves 6- 24 uncooked jumbo shells (see note)
- 1 (24 ounce) jar marinara sauce
- 16 ounces frozen spinach (thawed)
- 15 ounces ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- Pepper (to taste)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 cups shredded mozzarella cheese
- For serving: fresh basil and/or chopped parsley (optional, to taste)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1419mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 840mg
- Calcium
- 732mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1419MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.