Description
Delicious and comforting Spinach and Ricotta Stuffed Shells featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, fresh spinach, and herbs, baked in a rich marinara sauce until bubbly and golden on top. This hearty Italian-American dish is perfect for a satisfying dinner and is easy to prepare for family and guests.
Ingredients
Scale
Pasta
- 16 jumbo pasta shells (cook a couple extra to allow for breakage)
Filling
- 1 1/2 tbsp olive oil
- 2 tsp fresh garlic, minced
- 4 cups packed fresh spinach leaves, roughly chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 1 tbsp fresh basil, finely chopped
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Sauce
- 1 1/4 cups marinara sauce
Instructions
- Preheat and Cook Pasta: Preheat the oven to 375°F. Cook the jumbo pasta shells al dente according to package instructions. Drain carefully and set aside to cool slightly.
- Prepare the Spinach: Heat olive oil in a large skillet over medium-high heat until shimmering. Add minced garlic and cook until it starts to brown, about 1-2 minutes. Add the chopped spinach and sauté, stirring occasionally, until wilted but still bright green, approximately 3-4 minutes. Reduce spinach volume by half. Remove from heat and let it cool.
- Mix the Filling: In a mixing bowl, combine the cooled spinach with ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, chopped basil, kosher salt, and freshly ground black pepper. Stir well until all ingredients are thoroughly incorporated.
- Assemble the Dish: Pour half a cup of marinara sauce into the bottom of a shallow 8×8 inch baking dish. Fill each cooked pasta shell with a generous amount of the spinach and ricotta mixture and arrange the stuffed shells in the baking dish.
- Bake the Shells: Spoon the remaining marinara sauce evenly over the stuffed shells. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes.
- Finish Baking: Remove the foil and continue baking uncovered for an additional 10-15 minutes, or until the top is beginning to brown and the sauce bubbles around the edges.
- Serve: Serve the stuffed shells warm, garnished with a dusting of extra Parmesan cheese.
Notes
- Cooking a few extra shells ensures you have enough in case some break during boiling.
- You can substitute fresh basil with dried basil if necessary, using 1 teaspoon dried.
- For a richer flavor, consider using whole milk or part-skim cheeses instead of skim-milk varieties.
- This dish can be prepared in advance by assembling and refrigerating before baking; add an extra 5-10 minutes to the baking time if baking from cold.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: Spinach stuffed shells, ricotta pasta shells, baked pasta recipe, vegetarian Italian dish, spinach and cheese stuffed pasta, easy baked pasta
