Spinach and Ricotta Stuffed Shells
A comforting and delicious dish featuring jumbo pasta shells stuffed with a creamy mixture of ricotta, spinach, and cheese, topped with marinara sauce.
Ingredients
Main Ingredients
- 12 pieces jumbo pasta shells Cooked al dente
- 1.5 cups ricotta cheese Can be substituted with tofu ricotta for a vegan option
- 1 cup fresh spinach, chopped Or frozen, thawed and drained
- 1 cup mozzarella cheese, shredded Plus extra for topping
- 0.5 cup parmesan cheese, grated For additional flavor
- 1 large egg
- 3 cloves garlic, minced
- to taste Salt and pepper Adjust according to preference
- 2 cups marinara sauce For layering and topping the shells
- 1 tablespoon olive oil To drizzle on the pasta
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Rinse and chop the fresh spinach or ensure frozen spinach is thawed and drained.
Cooking the Shells
- Cook the jumbo pasta shells according to the package instructions until they are al dente, around 8-10 minutes.
- Drain the pasta and lightly toss it with a drizzle of olive oil to prevent sticking.
Make Cheese Filling
- In a large mixing bowl, combine ricotta cheese, chopped spinach, mozzarella cheese, parmesan cheese, egg, minced garlic, salt, and pepper. Mix thoroughly.
Stuff the Shells
- Fill each cooked shell with the cheese mixture using a spoon or piping bag, being careful not to overstuff.
Bake the Dish
- Spread a layer of marinara sauce in a baking dish.
- Arrange the stuffed shells in a single layer in the dish, opening side up.
- Pour the remaining marinara sauce over the shells, ensuring they are well-coated.
- Sprinkle additional mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes to achieve a bubbly and golden cheese crust.
Serving
- Allow the dish to cool for a few minutes before serving to help the filling set.
Notes
Spinach and Ricotta Stuffed Shells can be customized with various sauces or ingredients. They are perfect for freezing and can be reheated easily.