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Spinach and Ricotta Stuffed Shells
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Equipment:
9×13 inch baking dish
large pot
mixing bowl
baking sheet
oven
Cuisine Type: Italian
Spinach and Ricotta Stuffed Shells are a delightful Italian dish that combines the flavors of creamy ricotta cheese, fresh spinach, and marinara sauce, all nestled in large pasta shells. This dish isn’t only comforting but also a great way to incorporate greens into your meal.
It can be served as a main course or as a side dish, making it versatile for any occasion. The beauty of this recipe lies in its simplicity and the ability to prepare it ahead of time. Once the shells are stuffed and assembled, they can be refrigerated until you’re ready to bake them.
The gooey melted cheese on top adds a decadent touch, while the marinara sauce keeps the dish moist and flavorful. Perfect for family gatherings or a cozy night in, these stuffed shells will surely become a favorite.
Ingredients:
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 jar (24 oz) marinara sauce
- 1 egg, beaten
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, grated Parmesan cheese, beaten egg, garlic powder, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Carefully stuff each cooked pasta shell with the ricotta and spinach mixture, then place the stuffed shells in the baking dish, open side up.
- Once all the shells are filled and arranged in the dish, pour the remaining marinara sauce over the top. Sprinkle the remaining mozzarella cheese evenly over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil before serving for an added touch of flavor and presentation.
Extra Tips:
To make this dish even more flavorful, consider adding Italian seasoning or red pepper flakes to the ricotta mixture. You can also substitute the spinach with other greens such as kale or Swiss chard for a different twist.
For a heartier version, feel free to mix in some cooked ground beef or sausage into the filling. These stuffed shells are perfect for meal prep and can be frozen before baking for a quick dinner option later on.
Enjoy your delicious creation!