Description
Delightful spinach and ricotta stuffed shells bring Italian comfort to your dinner table with creamy, herb-infused pasta pockets. Cheesy shells baked to golden perfection offer a warm, satisfying meal you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 12 jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach
- 1 cup mozzarella cheese
Protein & Seasoning:
- 1 large egg
- 1/4 cup parmesan cheese
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
Sauce & Finishing:
- 2 cups marinara sauce
- 2 tbsp olive oil
- 1 tbsp fresh basil leaves
- 1/4 cup fresh parsley
Instructions
- Preheat the oven to 375°F and prepare a large baking dish by lightly coating with olive oil.
- Cook jumbo pasta shells in salted boiling water until al dente, approximately 8-9 minutes. Drain and set aside to cool.
- Finely chop fresh spinach and mince garlic cloves.
- In a mixing bowl, combine ricotta cheese, chopped spinach, minced garlic, beaten egg, parmesan cheese, salt, and black pepper. Mix thoroughly until well incorporated.
- Carefully stuff each cooled pasta shell with the ricotta-spinach mixture, ensuring they are generously filled.
- Pour marinara sauce evenly across the bottom of the prepared baking dish.
- Arrange stuffed shells on top of the marinara sauce, nestling them close together.
- Sprinkle mozzarella cheese over the top of the shells.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove foil and continue baking for an additional 10-15 minutes until cheese is golden and bubbly.
- Remove from oven and let rest for 5 minutes.
- Garnish with fresh chopped basil and parsley before serving.
Notes
- Use fresh spinach for the best flavor and texture, avoiding frozen spinach which can make the filling watery.
- Drain ricotta cheese thoroughly by placing it in a cheesecloth or fine-mesh strainer to prevent excess moisture in the filling.
- Experiment with different cheese combinations like adding goat cheese or using a blend of Italian cheeses for more depth of flavor.
- For a gluten-free version, substitute jumbo shells with gluten-free pasta shells or use zucchini boats as a low-carb alternative.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg