No-Bake Spinach Stuffed Shells
These No-Bake skillet Stuffed Shells with creamy ricotta, spinach, and fresh garlic make a perfect quick dinner!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: dinner, quick dinners
Cuisine: Italian
Keyword: pasta dishes, ricotta stuffed shells, spinach stuffed shells, stuffed shells
Servings: 6 people
- 1 box shells cooked according to directions on the box
- 24 oz whole milk ricotta cheese
- 1 cup grated parmesan cheese
- 1 cup Shredded Mozzarella Cheese + a half cup to sprinkle on top
- 1 ½ teaspoon pink salt or sea salt
- ½ teaspoon pepper
- 2 tablespoon fresh basil chopped thin or 1 ½ teaspoon dry basil
- 1 egg
- 3 cups spinach leaves roughly chopped and sauteed with garlic
- 3 cloves fresh garlic grated
- 1 jar Marinara Sauce
Cook pasta al dente according to directions on the box. Drain and set aside.
In a large mixing bowl combine cheeses, egg, chopped basil, salt and pepper. Set aside.
In a small skillet over medium heat place a tablespoon of oil in a skillet and sautee spinach for 2 minutes. Season with salt and pepper. After spinach is wilted, grate in garlic and sautee and stir for another minute. Remove from the heat and let cool slightly.
Stir spinach into ricotta mix.
In the bottom of a large skillet or casserole skillet spread a cup of marinara sauce.
With a spoon stuff the shells with the ricotta mixture and place in the prepared skillet making a circle around the edges and working your way in. You may have a few extra shells left over.
Once all the shells are stuffed and placed in the pan pour the remaining sauce on top and sprinkle with a ½ cup of mozzarella cheese.
Place lid on the skillet and cook over medium-low heat for about 25 minutes.
Enjoy!