Irresistibly Cheesy Spinach Ricotta Stuffed Shells Delight
Enjoy the comforting flavors of Spinach Ricotta Stuffed Shells, filled with creamy ricotta and fresh spinach for a hearty and wholesome meal.
Equipment
- large pot
- Mixing bowl
- Skillet
- Baking dish
Ingredients
For the Shells
- 12 pieces Jumbo Pasta Shells Ideal for holding the creamy filling.
For the Filling
- 15 oz Ricotta Cheese Provides a rich, creamy base.
- 1 cup Shredded Mozzarella Adds luscious meltiness.
- 1/2 cup Grated Parmesan Enriches flavor.
- 1 large Egg Binds the filling together.
- 10 oz Spinach Chopped or well-drained frozen.
- 2 cloves Garlic Minced.
For Assembly
- 2 cups Marinara Sauce Use homemade or store-bought.
- 1 tbsp Italian Seasoning Adjust to taste.
- to taste Salt Key for seasoning.
- to taste Pepper Key for seasoning.
- 1 tbsp Olive Oil Essential for sautéing.
Instructions
How to Make Spinach Ricotta Stuffed Shells
- Boil a large pot of salted water and add the jumbo pasta shells. Cook until al dente, about 8-10 minutes, then drain and let them cool.
- In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, salt, and pepper. Stir until creamy and well blended.
- Heat olive oil in a skillet over medium heat. Sauté minced garlic until golden, then add spinach. Cook for about 3-4 minutes until wilted, then drain any excess moisture.
- Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce in a baking dish. Fill each pasta shell with the spinach mixture, place them seam side up, and top with additional sauce and mozzarella.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden brown.
- Allow the dish to cool for about 5 minutes. Garnish with fresh basil before serving.
Notes
Feel free to experiment with different greens or add-ins like sun-dried tomatoes or crushed red pepper.