Spinach and Ricotta Stuffed Shells (Print Version)
# Ingredients:
→ Pasta
01 -
12–15 jumbo pasta shells (about 1/2 a box)
→ Filling
02 -
2 cups ricotta cheese
03 -
1 cup shredded mozzarella cheese (divided)
04 -
1/2 cup grated Parmesan cheese
05 -
1 large egg
06 -
2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
07 -
2 cloves garlic (minced)
08 -
1 tablespoon olive oil
09 -
1 teaspoon Italian seasoning
10 -
Salt and freshly ground black pepper to taste
→ Sauce and Garnish
11 -
2 cups marinara sauce
12 -
Fresh basil leaves for garnish (optional)
# Instructions:
01 -
Begin by cooking the jumbo pasta shells according to the package instructions. Boil them in salted water until they are al dente, which typically takes around 8–10 minutes. Drain the shells and set them aside to cool slightly while you prepare the filling.
02 -
In a large mixing bowl, combine the ricotta cheese, 1/2 cup of shredded mozzarella, grated Parmesan, and the egg. Mix until the ingredients are well incorporated. Heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Toss in the chopped spinach and cook until wilted, about 2–3 minutes. Add the spinach-garlic mixture to the cheese mixture. Stir well to combine, and season the filling with Italian seasoning, salt, and freshly ground black pepper.
03 -
Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Take each cooked shell and fill it with about 2 tablespoons of the ricotta-spinach mixture. Arrange the stuffed shells in a single layer in the baking dish, open side up.
04 -
Once all the shells are stuffed and in the dish, spoon the remaining marinara sauce over the top. Sprinkle the remaining 1/2 cup of mozzarella cheese over the shells. Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes. Let the dish rest for a few minutes before serving to allow the flavors to meld together.
# Notes:
01 -
Choose the right ricotta: Full-fat ricotta yields the creamiest filling, but you can use part-skim for a lighter option
02 -
These stuffed shells can be made ahead of time and frozen before baking - simply thaw and bake when ready to serve