Description
Spinach and Ricotta Stuffed Shells is a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, and sautéed spinach. Baked in marinara sauce and topped with melted cheese, this recipe offers a deliciously cheesy and savory meal perfect for family dinners or meal prepping.
Ingredients
Units
Scale
Pasta
- 12-15 jumbo pasta shells (about 1/2 a box)
Cheese Filling
- 2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
Vegetables and Seasonings
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
Sauce and Oils
- 2 cups marinara sauce
- 1 tablespoon olive oil
Garnish
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the pasta shells: Begin by boiling the jumbo pasta shells in salted water according to the package instructions, typically about 8-10 minutes until al dente. Drain the shells carefully and set them aside to cool slightly while preparing the filling.
- Prepare the cheese filling: In a large mixing bowl, combine the ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg. Mix well until smooth and fully incorporated.
- Sauté the spinach and garlic: Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped spinach and sauté until wilted, approximately 2-3 minutes. Stir the spinach mixture into the cheese filling and season with Italian seasoning, salt, and freshly ground black pepper to taste.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking.
- Assemble the dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Stuff each cooked shell with about 2 tablespoons of the ricotta-spinach filling and arrange them in a single layer in the baking dish, open side up.
- Add sauce and cheese topping: Spoon the remaining marinara sauce over the arranged shells. Sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly on top.
- Bake the stuffed shells: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
- Rest before serving: Allow the shells to rest for a few minutes after baking to let the flavors meld together. Garnish with fresh basil leaves if desired, then serve warm.
Notes
- Choose the Right Ricotta: Full-fat ricotta yields the creamiest filling, but part-skim ricotta can be used for a lighter option.
- Avoid Overstuffing: Use just enough filling to fill each shell comfortably to prevent spillage during baking.
- Customize the Filling: For added flavor, mix in sautéed mushrooms, sun-dried tomatoes, or fresh chopped herbs such as parsley or oregano.
- Meal Prep Friendly: Assemble the stuffed shells and freeze them before baking. When ready, thaw and bake as directed for a convenient meal.
Nutrition
- Serving Size: 1/4 of recipe (approx. 3-4 stuffed shells)
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 90mg
