Description
Delicious Italian-inspired Spinach and Ricotta Stuffed Shells featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, parmesan, and fresh spinach, baked in rich marinara sauce and topped with melted cheese and fresh basil, perfect for a comforting main course.
Ingredients
Scale
Pasta
- 12 jumbo pasta shells
Cheese Mixture
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided into 1/2 cup and 1/2 cup)
- 1/2 cup grated Parmesan cheese
- 1 large egg
Vegetables and Herbs
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped (for garnish)
Sauce
- 2 cups marinara sauce
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water following package instructions until they are al dente. Drain thoroughly and set aside to cool slightly, making them easier to handle.
- Mix Filling: In a large bowl, combine ricotta cheese, 1/2 cup of the shredded mozzarella, grated Parmesan, chopped spinach, egg, minced garlic, dried Italian seasoning, salt, and black pepper. Mix all ingredients well until evenly incorporated.
- Stuff Shells: Spoon the prepared cheese and spinach mixture into each cooked pasta shell, filling them generously but carefully to avoid tearing.
- Assemble Dish: Spread 1 cup of marinara sauce evenly on the bottom of the greased baking dish. Arrange the stuffed shells in a single layer over the sauce.
- Add Sauce and Cheese: Pour the remaining 1 cup of marinara sauce over the arranged shells. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes, allowing the flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese topping is melted and lightly golden brown.
- Garnish and Serve: Remove from oven and garnish with freshly chopped basil before serving warm. Enjoy your spinach and ricotta stuffed shells!
Notes
- For a spicy kick, add a pinch of red pepper flakes to the cheese mixture.
- Substitute part of the ricotta with cottage cheese for a lighter texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to preserve texture.
