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Spinach and Ricotta Stuffed Shells

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Tender jumbo pasta shells generously filled with a creamy ricotta and spinach mixture, baked in a velvety tomato basil sauce and topped with Parmesan for a comforting and satisfying Italian-inspired meal.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 1 tablespoon olive oil
  • 2 cups fresh spinach, chopped
  • 1 1/2 cups ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 egg
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 2 cups marinara sauce (homemade or store-bought)
  • Fresh basil, for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook the pasta shells in salted boiling water according to package directions. Drain and set aside to cool slightly.
  3. In a skillet, heat olive oil over medium heat. Sauté garlic and spinach for 2–3 minutes, until wilted. Let cool.
  4. In a large bowl, combine ricotta, spinach, Parmesan, mozzarella, egg, salt, and pepper. Mix until well blended.
  5. Pour 1 cup of marinara sauce into the bottom of a baking dish.
  6. Fill each shell with about 1 tablespoon of the ricotta mixture and place them open-side up in the baking dish.
  7. Spoon the remaining marinara sauce over the shells and sprinkle with additional Parmesan if desired.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until bubbly and lightly golden.
  9. Garnish with fresh basil before serving.

Notes

  • Use frozen spinach (thawed and squeezed dry) as a shortcut.
  • Shells can be assembled ahead of time and refrigerated until baking.
  • Add a pinch of red pepper flakes for a bit of heat.

Nutrition

Keywords: stuffed shells, ricotta spinach pasta, baked pasta dish, vegetarian Italian recipe

Find it online: https://epicrecipebox.com/spinach-and-ricotta-stuffed-shells/