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Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells
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Spinach and Ricotta Stuffed Shells are a comforting and flavorful baked pasta dish featuring jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked in a rich marinara sauce, and topped with melted mozzarella and Parmesan cheese. Perfect for family dinners or gatherings, this recipe is simple to prepare, nutritious, and highly customizable to suit various tastes.

Ingredients

Pasta

  • Jumbo pasta shells – about 20 shells

Filling

  • Ricotta cheese – 15 ounces
  • Fresh spinach – 5 cups loosely packed
  • Egg – 1 large, beaten
  • Parmesan cheese – 1/2 cup grated
  • Garlic – 2 cloves, minced
  • Olive oil – 1 tablespoon
  • Salt – to taste
  • Black pepper – to taste
  • Fresh basil – 1 tablespoon chopped (optional)
  • Fresh oregano – 1 teaspoon chopped (optional)

Sauce & Toppings

  • Marinara sauce – 3 cups
  • Mozzarella cheese – 1 1/2 cups shredded
  • Parmesan cheese – additional for topping, about 1/4 cup grated

Instructions

  1. Prepare the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, about 8 to 10 minutes. Drain carefully, rinse with cold water to stop cooking, and set aside on a kitchen towel to dry.
  2. Sauté the spinach and garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add fresh spinach and cook until wilted, about 3 to 4 minutes. Remove from heat and transfer to a bowl to cool slightly.
  3. Make the ricotta filling: In a mixing bowl, combine ricotta cheese, sautéed spinach and garlic, beaten egg, grated Parmesan cheese, salt, and pepper. Mix gently but thoroughly to form a creamy, well-blended filling.
  4. Stuff the shells: Using a small spoon, fill each cooked shell with the ricotta and spinach mixture. Arrange the stuffed shells snugly in a baking dish lined with a layer of marinara sauce.
  5. Top and bake: Pour the remaining marinara sauce over the filled shells and sprinkle shredded mozzarella and extra Parmesan cheese on top. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes or until bubbly and golden on top.
  6. Rest and serve: Allow the baked shells to rest for about 5 minutes before serving to let the filling set and make plating easier.

Notes

  • Salt your pasta water generously to season the shells from the start.
  • Wilt spinach lightly to preserve its bright color and nutrients.
  • Drain excess liquid from cooked spinach thoroughly to prevent watery filling.
  • Use fresh herbs like basil or oregano for enhanced aroma and flavor.
  • Cover with foil while baking to keep shells moist and cheese melted beautifully.
  • Allow the dish to rest after baking for easier serving and firmer filling.

Nutrition

Keywords: spinach, ricotta, stuffed shells, baked pasta, Italian, family meal, vegetarian, comfort food

Find it online: https://mealsbylina.com/spinach-and-ricotta-stuffed-shells/