We call this 'Heaven Shells' – creamy, cheesy, and packed with delicious greens!

Spinach ricotta stuffed shells are a delightful comfort food that brings a touch of Italian flair to your dinner table. I remember the first time I made these was for a potluck at work, and they were such a hit that I had to share the recipe with everyone. They're perfect for those nights when you want something hearty but not too heavy, and they make great leftovers for a busy week.

These stuffed shells pair beautifully with a simple green salad drizzled with balsamic vinaigrette and a side of garlic bread for soaking up all the delicious sauce. If you're feeling fancy, a glass of crisp white wine complements the creamy ricotta filling perfectly.

Servings: 4-6 servings

20 jumbo pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
2 cups fresh spinach, chopped
2 cups marinara sauce
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
Salt and pepper to taste
Fresh basil, for garnish (optional)

Preheat your oven to 375°F (190°C).

Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.

In a large mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, chopped spinach, garlic powder, Italian herbs, salt, and pepper. Mix until well combined.

Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.

Stuff each cooked shell with the ricotta mixture and place them in the baking dish.

Pour the remaining marinara sauce over the stuffed shells and sprinkle the remaining mozzarella cheese on top.

Cover the dish with aluminum foil and bake for 20 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Garnish with fresh basil if desired and serve warm.

For a meaty version, add cooked ground beef or Italian sausage to the ricotta mixture. If you're looking for a lighter option, try using part-skim ricotta and mozzarella. You can also swap the spinach for kale or Swiss chard for a different flavor profile. To make it gluten-free, use gluten-free pasta shells.