Bring a taste of Italy to your table with these Easy Spinach & Ricotta Stuffed Shells. Jumbo pasta shells are filled with a creamy ricotta and spinach mixture, then baked in a rich marinara sauce with bubbling mozzarella cheese. Perfect for a family dinner or a meal to impress guests, this dish is both comforting and elegant.
Ingredients
Produce
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- Fresh basil or parsley, for garnish
Refrigerated
- 1 large egg
Condiments
- 2 cups marinara sauce
Pasta & Grains
- 12 jumbo pasta shells
Baking & Spices
- 1/4 tsp nutmeg
- Salt and pepper, to taste
Oils & Vinegars
- 1 tbsp olive oil
Dairy
- 1 1/2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat and Prepare the Dish: Begin by warming your oven to 375°F (190°C). Lightly coat a baking dish with a drizzle of olive oil, ensuring an even coating.
- Cook the Pasta: Bring a large pot of water to a rolling boil, adding a pinch of salt. Cook the pasta shells just until tender but firm to the bite, following the package directions. Once done, drain the shells and run them under cold water to stop the cooking process. Set them aside to drain completely.
- Make the Filling: Heat a generous splash of olive oil in a large pan over medium heat. Add the garlic and sauté for about a minute until it releases a fragrant aroma. Toss in the spinach, stirring until it wilts down. Once cooked, remove from heat and allow the mixture to cool slightly.
- Stuff the Shells : Using a spoon, fill each pasta shell with the ricotta-spinach mixture. Arrange the stuffed shells in the prepared baking dish.
- Assemble the Dish : Spread marinara sauce evenly over the stuffed shells. Sprinkle mozzarella cheese and the remaining Parmesan cheese on top.
- Bake : Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve : Remove from the oven and let rest for 5 minutes. Garnish with fresh basil or parsley before serving.
Conclusion
These Easy Spinach & Ricotta Stuffed Shells are a delightful combination of creamy filling and zesty marinara sauce. They’re ideal for any occasion, from weeknight meals to special celebrations. Serve with a side of garlic bread or a crisp green salad for a complete Italian feast.
Easy Spinach & Ricotta Stuffed Shells
Jumbo pasta shells filled with creamy ricotta andspinach, baked in marinara sauce with melted mozzarella. Perfect for cozy dinners!
Ingredients
Produce :
- 1 cup fresh spinach chopped
- 2 cloves garlic minced
- Fresh basil or parsley for garnish
Refrigerated :
- 1 large egg
Condiments :
- 2 cups marinara sauce
Pasta & Grains :
- 12 jumbo pasta shells
Baking & Spices :
- 1/4 tsp nutmeg
- Salt and pepper to taste
Oils & Vinegars :
- 1 tbsp olive oil
Dairy :
- 1 1/2 cups ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
Instructions
- Preheat and Prepare the Dish: Begin by warming your oven to 375°F (190°C). Lightly coat a baking dish with a drizzle of olive oil, ensuring an even coating.
- Cook the Pasta: Bring a large pot of water to a rolling boil, adding a pinch of salt. Cook the pasta shells just until tender but firm to the bite, following the package directions. Once done, drain the shells and run them under cold water to stop the cooking process. Set them aside to drain completely.
- Make the Filling: Heat a generous splash of olive oil in a large pan over medium heat. Add the garlic and sauté for about a minute until it releases a fragrant aroma. Toss in the spinach, stirring until it wilts down. Once cooked, remove from heat and allow the mixture to cool slightly.
- Stuff the Shells : Using a spoon, fill each pasta shell with the ricotta-spinach mixture. Arrange the stuffed shells in the prepared baking dish.
- Assemble the Dish : Spread marinara sauce evenly over the stuffed shells. Sprinkle mozzarella cheese and the remaining Parmesan cheese on top.
- Bake : Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve : Remove from the oven and let rest for 5 minutes. Garnish with fresh basil or parsley before serving.
Nutrition
Calories: 350kcal
Tried this recipe?Let us know how it was!