Description
Spinach and Ricotta Stuffed Shells are a comforting, creamy, and cheesy pasta dish filled with savory spinach and ricotta mixture. Perfect for family dinners or meal prep, this recipe balances richness and freshness, delivering a satisfying and flavorful meal that everyone will love.
Ingredients
Pasta
- Jumbo pasta shells (about 20-25 shells)
Filling
- Fresh spinach (5-6 cups, packed)
- Ricotta cheese (15 oz)
- Mozzarella cheese, shredded (2 cups, divided)
- Parmesan cheese, grated (1/2 cup)
- Egg (1, beaten)
- Garlic (2 cloves, minced)
- Onion (1 small, diced)
Sauce and Seasoning
- Marinara sauce (3 cups)
- Olive oil (2 tablespoons)
- Salt (to taste)
- Black pepper (to taste)
- Italian herbs (1 teaspoon mixed dried basil, oregano, thyme or fresh herbs as preferred)
Instructions
- Prepare the Pasta Shells: Start by boiling jumbo pasta shells in salted water until al dente, typically 10 to 12 minutes. Drain carefully and lay them flat on a baking sheet to prevent sticking while you prepare the filling.
- Cook the Spinach and Aromatics: Heat olive oil in a skillet, then sauté minced garlic and diced onion until fragrant and translucent. Add fresh spinach and cook until wilted and excess moisture evaporates. Let it cool slightly before mixing.
- Make the Cheese Filling: In a large bowl, combine ricotta, half of the shredded mozzarella, grated Parmesan, cooked spinach mixture, beaten egg, salt, pepper, and Italian herbs. Mix thoroughly until the filling is smooth and evenly seasoned.
- Stuff the Shells: Using a spoon, fill each pasta shell generously with the spinach and ricotta mixture. Arrange the stuffed shells in a baking dish lined with a layer of marinara sauce for a flavorful base.
- Bake to Perfection: Pour remaining marinara sauce over the stuffed shells, then sprinkle the rest of the mozzarella cheese on top. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil for the last 10 minutes to get the cheese bubbly and golden.
Notes
- Drain spinach well: Excess moisture can make the filling watery, so squeeze out as much liquid as possible after cooking.
- Don’t overcook pasta: Slightly undercooked shells hold their shape better during baking.
- Use fresh herbs: Fresh basil or parsley sprinkled in the filling or on top elevates the dish’s flavor.
- Cover tightly while baking: Prevents the shells from drying out and helps the cheese melt perfectly.
- Let it rest: Allow the baked dish to sit for 5-10 minutes before serving to set the filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg
Keywords: Spinach, Ricotta, Stuffed Shells, Pasta, Italian, Comfort Food, Vegetarian, Cheese
