Description
Delicious and comforting Spinach and Ricotta Stuffed Shells are jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan cheese, fresh spinach, and garlic, baked in a rich marinara sauce. This hearty Italian-American dish is perfect for family dinners or meal prep and pairs wonderfully with a crisp salad or garlic bread.
Ingredients
Scale
Shells and Filling
- 12-15 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (or 1 cup frozen spinach, drained)
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
Sauce and Topping
- 2 cups marinara sauce
- 1/4 cup shredded mozzarella cheese (reserved from the 1 cup)
- Fresh basil (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature while you prepare the other ingredients.
- Cook Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, typically about 8-10 minutes. Drain them carefully and set aside to cool slightly so you can handle them without breaking.
- Prepare Filling: In a large mixing bowl, combine ricotta cheese, 3/4 cup shredded mozzarella, grated Parmesan, the large egg, fresh or thawed spinach, minced garlic, salt, and pepper. Mix well until all ingredients are thoroughly incorporated into a smooth, creamy filling.
- Stuff the Shells: Take each cooked pasta shell and gently fill it with the ricotta-spinach mixture. Arrange the stuffed shells in a greased baking dish, placing them snugly but without overcrowding.
- Add Sauce and Topping: Pour the marinara sauce evenly over the arranged shells. Sprinkle the remaining 1/4 cup mozzarella cheese on top to create a cheesy crust as it bakes.
- Bake Covered: Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 20 minutes to heat through and let the flavors meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes until the cheese on top is bubbly and slightly golden.
- Serve: Remove from the oven and optionally garnish with fresh basil leaves. Serve hot and enjoy this comforting Italian meal.
Notes
- You can substitute frozen spinach if fresh is not available. Be sure to thaw and squeeze out excess moisture before mixing.
- For extra flavor, add a pinch of nutmeg to the ricotta filling.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Gluten-free jumbo shells or pasta alternatives can be used to accommodate dietary needs.
- To make it vegetarian, ensure your marinara sauce contains no meat products.
