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Spinach and Ricotta Stuffed Shells Recipe

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4.4 from 3 reviews

Delicious and comforting Spinach and Ricotta Stuffed Shells baked with marinara sauce and melted mozzarella cheese, perfect for a hearty vegetarian main course.

Ingredients

Pasta

  • 12 jumbo pasta shells

Filling

  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

Assembly

  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Cook the Shells: Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly for easy handling.
  2. Prepare the Filling: In a medium bowl, combine ricotta cheese, chopped fresh spinach, grated Parmesan cheese, Italian seasoning, and season with salt and pepper to taste. Mix thoroughly until well blended.
  3. Stuff the Shells: Carefully spoon the ricotta and spinach mixture into each cooked pasta shell, filling them generously. Arrange the stuffed shells in a single layer in a baking dish.
  4. Add Sauce and Cheese: Pour the marinara sauce evenly over the stuffed shells in the baking dish. Sprinkle shredded mozzarella cheese on top to cover the shells.
  5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden. Remove from oven and serve hot.

Notes

  • Use fresh spinach for better texture and flavor; you can substitute with frozen spinach if necessary, but be sure to drain excess moisture.
  • For a richer filling, add an egg to help bind the mixture.
  • Use whole milk ricotta for creamier texture.
  • To save time, prepare the filling ahead of time and assemble right before baking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Find it online: https://lovelycooks.com/spinach-and-ricotta-stuffed-shells-recipe/