Description
This Spinach and Ricotta Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan cheese, and sautéed spinach, baked in a rich marinara sauce. It’s a comforting and flavorful Italian-inspired dish that’s perfect for a family dinner or special occasion, providing a delicious vegetarian option that’s both hearty and nutritious.
Ingredients
Pasta
- 12–15 jumbo pasta shells (about 1/2 a box)
Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
Vegetables & Seasoning
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
Sauce & Garnish
- 2 cups marinara sauce
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the pasta shells: Begin by boiling the jumbo pasta shells in salted water until they are al dente, which typically takes around 8–10 minutes according to the package instructions. Drain them carefully and set aside to cool slightly, preparing them for stuffing.
- Prepare the filling: In a large mixing bowl, combine 2 cups ricotta cheese, 1/2 cup of shredded mozzarella, 1/2 cup grated Parmesan, and 1 large egg. Mix thoroughly until well blended.
- Sauté the spinach: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped fresh or thawed spinach and sauté until wilted, about 2–3 minutes. Stir to combine evenly.
- Season the filling: Incorporate the cooked spinach and garlic mixture into the cheese mixture. Season the filling with 1 teaspoon Italian seasoning, salt, and freshly ground black pepper to taste, mixing well to combine all flavors.
- Preheat oven and prepare baking dish: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Stuff the shells: Using about 2 tablespoons of the ricotta-spinach mixture, fill each cooked shell carefully and place them in a single layer in the prepared baking dish, open side up.
- Add marinara sauce and bake: Spoon the remaining marinara sauce evenly over the stuffed shells. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 minutes to allow the top to brown slightly and the filling to set.
- Rest and serve: Remove from the oven, let the dish rest for a few minutes to meld the flavors, then garnish with fresh basil leaves if desired. Serve warm and enjoy your delicious stuffed shells.
Notes
- Use fresh spinach for the best flavor and texture, or thoroughly thaw and drain frozen spinach to avoid excess moisture in the filling.
- Cook the pasta shells just until al dente to maintain structure during baking.
- You can prepare the dish a day ahead; assemble and refrigerate, then bake before serving.
- For a gluten-free option, use gluten-free jumbo shells.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
