Description
Delicious and comforting Spinach and Ricotta Stuffed Shells baked to perfection with a rich marinara sauce and a blend of cheeses. This hearty Italian-inspired dish features jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, fresh spinach, and garlic, making it a perfect meal for family dinners or special gatherings.
Ingredients
Scale
Shells
- 12-15 jumbo pasta shells
Stuffing
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided as 3/4 cup and 1/4 cup)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
Sauce and Topping
- 2 cups marinara sauce
- Additional 1/4 cup shredded mozzarella cheese for topping
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the stuffed shells later.
- Cook Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them until al dente, about 8-10 minutes, then drain carefully and set aside to cool slightly.
- Make Filling: In a mixing bowl, combine ricotta cheese, 3/4 cup shredded mozzarella, grated Parmesan cheese, the egg, chopped fresh spinach (or thawed frozen spinach), minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Stuff the Shells: Gently fill each cooked pasta shell with the prepared cheese and spinach mixture. Arrange the stuffed shells evenly in a greased baking dish to prevent sticking.
- Add Sauce and Topping: Pour the marinara sauce evenly over the arranged stuffed shells to cover them. Sprinkle the remaining mozzarella cheese over the top for a gooey cheesy finish.
- Bake Covered: Cover the baking dish with aluminum foil to keep the moisture in, and bake for 20 minutes in the preheated oven, allowing the cheese to melt and the flavors to meld.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese on top is bubbly and lightly browned.
- Serve: Remove from oven and let cool slightly. Serve hot, garnished with fresh basil leaves for added color and flavor if desired.
Notes
- Be sure not to overcook the pasta shells during boiling to avoid them breaking when stuffed.
- Use fresh spinach for a brighter flavor, or thoroughly drain frozen spinach to prevent watery filling.
- You can prepare this dish a day ahead, refrigerate covered, and bake just before serving.
- For a richer flavor, add a pinch of nutmeg to the cheese filling.
- If you prefer a vegetarian meal, ensure the marinara sauce contains no meat products.
