Description
Spinach and Ricotta Stuffed Shells are jumbo pasta shells filled with a creamy mixture of ricotta, spinach, and Parmesan, baked in marinara sauce, and topped with melted mozzarella for a comforting Italian-inspired dish.
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup cooked spinach (squeezed dry and chopped)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh basil, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells in salted boiling water until al dente, then drain and set aside.
- In a skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook briefly, then set aside to cool.
- In a large bowl, combine ricotta, spinach, 1/2 cup mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
- Stuff each cooked shell with the ricotta-spinach mixture and arrange in the baking dish.
- Top with remaining marinara sauce and sprinkle with the rest of the mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Notes
- You can substitute cottage cheese for ricotta if desired.
- Frozen spinach works well; just thaw and squeeze out excess water.
- Add ground beef or Italian sausage to the marinara for a heartier version.
- Can be made ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian