Easy Spinach & Ricotta Stuffed Shells
Delight in the classic taste of Italy with these creamy Ricotta Stuffed Shells. Filled with a rich cheese and spinach mixture and smothered in marinara sauce, this dish is perfect for family dinners or special occasions.
Ingredients
- 12jumbo pasta shells
- 1 ½ cupsricotta cheese
- ¼ teaspoonnutmeg (optional)
- 1 cupmozzarella cheese (shredded (plus extra for topping))
- ½ cupparmesan cheese (grated)
- 1 largeegg
- 1 cupfresh spinach (chopped (or ½ cup frozen spinach, thawed and drained))
- 2 clovesgarlic (minced)
- 2 cupsmarinara sauce
- 1 tablespoonolive oil
- salt and pepper (to taste)
- fresh basil or parsley (for garnish)
Directions
Preparation:
- 1
Preheat your oven to 375°F (190°C).
- 2
If using fresh spinach, wash and chop it finely. If using frozen spinach, ensure it's thawed and squeeze out any excess water.
Cook the pasta shells:
- 1
In a large pot of boiling salted water, cook the jumbo pasta shells until they're al dente. Drain and set aside.
Prepare the filling:
- 1
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- 2
Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt and pepper.
- 3
In a mixing bowl, combine the ricotta, mozzarella, parmesan, egg, nutmeg (if using) and the sautéed spinach mixture. Mix until all ingredients are well incorporated.
Assemble the dish:
- 1
Spread a layer of marinara sauce at the bottom of a baking dish.
- 2
Carefully stuff each pasta shell with the cheese and spinach mixture and place them seam side up in the dish.
- 3
Pour the remaining marinara sauce over the stuffed shells. Sprinkle additional mozzarella on top.
Bake:
- 1
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 2
Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden.
Serve:
- 1
Garnish with fresh basil or parsley before serving.