Spinach Ricotta Stuffed Shells
Delightful and comforting Spinach Ricotta Stuffed Shells filled with a cheesy, creamy mixture and topped with marinara sauce, perfect for any gathering.
Ingredients
Main Ingredients
- 20 pieces jumbo pasta shells
- 2 cups ricotta cheese Can substitute with vegan ricotta for a dairy-free option.
- 1 cup fresh spinach, chopped Other greens like kale or Swiss chard can be used as substitutes.
- 1 cup mozzarella cheese, shredded Reserve some for topping.
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce Can substitute with pesto or Alfredo sauce.
- 1 large egg Use an egg replacer for a vegan option.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
Preparation
- Start by gathering all your ingredients on the counter. This makes the cooking process smoother.
- Chop the spinach roughly and measure out the cheeses and seasonings.
Cooking Pasta
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Once done, drain and set aside, ensuring they don’t stick together.
Making the Filling
- In a large mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, grated Parmesan, egg, garlic powder, onion powder, salt, and pepper. Stir until fully incorporated, creating a creamy filling.
Stuffing the Shells
- Using a spoon, carefully fill each shell with the ricotta mixture, making sure to pack it in nicely. Set aside the filled shells on a plate or tray.
Assembling the Dish
- Spread 1 cup of marinara sauce evenly in the bottom of a baking dish. Gently arrange the stuffed shells in the dish, ensuring they are nestled close together for support.
Topping and Baking
- Pour the remaining marinara sauce over the stuffed shells, making sure they’re well coated. Sprinkle the remaining mozzarella cheese generously over the top.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes.
- Remove the foil and continue to bake for an additional 10 minutes.
Serving
- After baking, let the shells cool for a few minutes. Garnish with freshly chopped basil or parsley if desired. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze before baking.