Spinach & Ricotta Stuffed Shells
A comforting Italian dish featuring jumbo pasta shells filled with a creamy spinach and ricotta mixture, topped with marinara sauce and baked to perfection.
Ingredients
- 12 jumbo pasta shells
- 1 1/2 cups ricotta cheese
- 1/4 tsp nutmeg (optional)
- 1 cup mozzarella cheese, shredded (plus extra for topping)
- 1/2 cup parmesan cheese, grated
- 1 large egg
- 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). If using fresh spinach, wash and chop it finely. If using frozen spinach, thaw and squeeze out excess water.
- In a large pot, bring salted water to a boil. Carefully add jumbo pasta shells and cook until al dente. Drain and set aside to cool.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until aromatic. Add chopped spinach and cook until wilted. Season with salt and pepper.
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated parmesan, egg, and the sautéed spinach mixture. Stir until evenly mixed. Add nutmeg if desired.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Stuff each pasta shell with the spinach mixture and place them seam side up in the dish. Pour remaining marinara sauce over the shells and sprinkle with extra mozzarella cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil or parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.