Spinach and Ricotta Stuffed Shells
A delightful dish of jumbo pasta shells filled with creamy ricotta and fresh spinach, baked in marinara sauce and topped with melted mozzarella.
Ingredients
For the Filling
- 15 ounces ricotta cheese Use fresh for best results.
- 8 ounces fresh spinach Sauté until wilted.
- 1 cup mozzarella cheese, divided Shred half for filling and half for topping.
- 1/2 cup Parmesan cheese, grated Adds a nice flavor.
- 1 large egg Acts as a binder.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon pepper Adjust to taste.
For the Pasta and Sauce
- 12 jumbo shells jumbo pasta shells Cook until al dente.
- 2 cups marinara sauce Divided for layering.
- 2 tablespoons olive oil For sautéing the garlic.
- 3 cloves garlic, minced Adds flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo shells in boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add fresh spinach to the skillet and cook until wilted, then remove from heat.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, wilted spinach, egg, salt, and pepper. Mix gently.
Assembly
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell generously with the ricotta mixture and place them in the baking dish.
- Pour remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Serving
- Let cool slightly before serving. Pair with a simple side salad and enjoy!
Notes
Sauté spinach only until just wilted. Experiment with flavors by adding nutmeg or mixing dried herbs.