Spinach and Ricotta Stuffed Shells (Print Version)
# Ingredients:
01 -
12–15 jumbo pasta shells (about 1/2 a box)
02 -
2 cups ricotta cheese
03 -
1 cup shredded mozzarella cheese (divided)
04 -
1/2 cup grated Parmesan cheese
05 -
1 large egg
06 -
2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
07 -
2 cloves garlic (minced)
08 -
2 cups marinara sauce
09 -
1 tablespoon olive oil
10 -
1 teaspoon Italian seasoning
11 -
Salt and freshly ground black pepper to taste
12 -
Fresh basil leaves for garnish (optional)
# Instructions:
01 -
Cook the jumbo pasta shells according to package instructions in salted water until al dente (approximately 8–10 minutes). Drain and set aside to cool slightly.
02 -
In a large bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, grated Parmesan, and the egg. Mix until well combined. Heat olive oil in a skillet over medium heat, add minced garlic, and sauté for 30 seconds. Add spinach and cook until wilted (2–3 minutes). Stir the spinach mixture into the ricotta mixture and season with Italian seasoning, salt, and pepper.
03 -
Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce evenly over the bottom of a 9×13-inch baking dish. Fill each cooked shell with approximately 2 tablespoons of ricotta-spinach mixture. Arrange stuffed shells in baking dish, open side up.
04 -
Spoon the remaining marinara sauce over the stuffed shells. Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes. Let rest for a few minutes before serving.
# Notes:
01 -
Use full-fat ricotta for the creamiest filling or part-skim for a lighter option.
02 -
Avoid overstuffing shells to prevent spilling during cooking.
03 -
Customize the filling with sautéed mushrooms, sun-dried tomatoes, or chopped herbs for variety.
04 -
Stuffed shells can be prepared ahead and frozen. Thaw before baking.