Description
Delicious and comforting Spinach & Ricotta Stuffed Shells make a perfect vegetarian meal. Jumbo pasta shells are filled with a creamy mixture of ricotta, mozzarella, Parmesan cheeses, fresh spinach, and herbs, then baked in marinara sauce until bubbly and golden. This Italian-inspired dish is perfect for a cozy family dinner or special occasion.
Ingredients
Scale
Pasta Shells
- 16 jumbo pasta shells (cook a few extra in case some break)
Cheese & Filling
- 1½ tbsp olive oil
- 2 tsp minced garlic
- 4 cups fresh spinach, roughly chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- ½ cup grated Parmesan cheese (plus extra for serving)
- 1 large egg
- 1 tbsp fresh basil, finely chopped
- 1 tsp kosher salt
- ½ tsp ground black pepper
Sauce
- 1¼ cups marinara sauce
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water until they are al dente. Drain the shells carefully and set them aside to cool slightly.
- Sauté Spinach and Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and chopped fresh spinach. Sauté until the spinach is wilted and fragrant. Remove from heat and let it cool slightly before mixing.
- Prepare Cheese Filling: In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped basil, kosher salt, ground black pepper, and the sautéed spinach. Mix everything well until fully incorporated.
- Layer Marinara Sauce: Spread a thin layer of marinara sauce evenly on the bottom of a baking dish to prevent sticking and add flavor.
- Fill Pasta Shells: Carefully fill each jumbo pasta shell with the cheese and spinach mixture. Place the filled shells seam-side up into the prepared baking dish.
- Add Remaining Sauce and Cheese: Spoon the remaining marinara sauce over the stuffed shells. Sprinkle extra grated Parmesan cheese on top for added flavor and a golden crust.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to heat through and meld flavors.
- Uncover and Finish Baking: Remove the foil and bake uncovered for an additional 10 minutes until the sauce is bubbly and the top is lightly golden.
Notes
- You can use frozen spinach if fresh is not available; just be sure to thaw and squeeze out excess moisture before sautéing.
- For a richer dish, substitute whole milk ricotta and mozzarella cheeses instead of skim-milk versions.
- Make ahead option: assemble shells and refrigerate, then bake before serving, adding a few extra minutes to cooking time.
- Adding red pepper flakes to the marinara sauce can add a spicy kick if desired.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
