Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a comforting Italian pasta dinner filled with creamy ricotta, mozzarella, Parmesan, and fresh spinach, baked in rich marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course, Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
16 jumbo pasta shells (cook a few extra in case some break)
1 1/2 tablespoons olive oil
2 teaspoons fresh garlic, minced
4 cups packed fresh spinach leaves, roughly chopped
12 ounces skim-milk ricotta cheese
1 cup shredded skim-milk mozzarella cheese
1/2 cup grated Parmesan cheese, plus more for serving
1 large egg
1 tablespoon fresh basil, finely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups marinara sauce
Instructions
Preheat the oven to 375°F (190°C).
Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat.
Add the minced garlic and cook for 1 to 2 minutes, until lightly golden and fragrant.
Stir in the chopped spinach and cook for 3 to 4 minutes, stirring occasionally, until wilted but still bright green. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, basil, salt, and black pepper. Mix until fully incorporated.
Spread 1/2 cup of marinara sauce evenly across the bottom of an 8×8-inch baking dish.
Fill each cooked pasta shell with a generous spoonful of the ricotta and spinach mixture.
Arrange the stuffed shells in the prepared baking dish.
Spoon the remaining marinara sauce evenly over the shells.
Cover the dish tightly with aluminum foil and bake for 25 minutes.
Remove the foil and continue baking for 10 to 15 minutes, or until the sauce is bubbling and the tops are lightly golden.
Garnish with additional grated Parmesan cheese and serve warm.
Notes
Cook a few extra pasta shells to account for any that may tear during boiling.
Allow the spinach mixture to cool before mixing with the egg to prevent scrambling.
For a richer flavor, use whole-milk ricotta and mozzarella.
These stuffed shells can be assembled up to one day ahead and refrigerated before baking.
Leftovers store well in an airtight container in the refrigerator for up to 4 days.
Find it online: https://elladishes.com/spinach-and-ricotta-stuffed-shells/
