Spinach and Ricotta Stuffed Shells
A delightful blend of flavorful ricotta, mozzarella, and spinach stuffed into jumbo pasta shells, making for a comforting and nutritious dish perfect for any occasion.
Ingredients
Pasta and Sauce
- 12 pieces jumbo pasta shells Cook according to package instructions.
- 2 cups marinara sauce Use your favorite brand or homemade.
Filling
- 15 ounces ricotta cheese Could substitute with cottage cheese.
- 1 cup fresh spinach, chopped You can use frozen spinach, thawed and drained.
- 1 cup mozzarella cheese, shredded Reserve some for topping if desired.
- 1/2 cup grated Parmesan cheese For added flavor.
- 1 piece egg Helps bind the filling.
- 1 teaspoon Italian seasoning Add more if desired.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- In a large mixing bowl, combine the ricotta cheese, chopped spinach, mozzarella, grated Parmesan, egg, salt, pepper, and Italian seasoning.
- Mix until everything is well combined.
Stuffing and Baking
- Carefully stuff each cooked shell with the cheese and spinach mixture.
- Spread 1 cup of marinara sauce at the bottom of a baking dish.
- Arrange the stuffed shells in the dish and pour the remaining marinara sauce over them.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Let the dish cool for a few minutes before serving.
Notes
For presentation, garnish with fresh basil or parsley. Serve alongside a salad and garlic bread. Leftovers can be stored in the fridge for up to three days or frozen for three months.