Spinach and Ricotta Stuffed Shells
A creamy and nutritious dish that perfectly balances flavor and health, packed with spinach and ricotta cheese stuffed in jumbo pasta shells.
Ingredients
For the filling
- 1 box Jumbo Pasta Shells Perfect vessel for creamy fillings.
- 15 oz Ricotta Cheese Provides richness and creaminess.
- 2 cups Fresh Spinach Adds nutrients and vibrant color.
- 1 cup Shredded Mozzarella Cheese For melty, gooey goodness.
- 1/2 cup Grated Parmesan Cheese Enhances flavor depth.
- 1 large Egg Binds the filling together for structure.
- 2 cups Marinara Sauce A tasty base that complements the dish.
- 1 tsp Garlic Powder Adds a warm, aromatic flavor.
- to taste Salt and Pepper Essential seasonings.
- optional Fresh Basil For garnish and added freshness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells in salted boiling water for 9-11 minutes, until al dente.
- While pasta cooks, in a mixing bowl, combine ricotta cheese, spinach, 1/2 cup mozzarella cheese, egg, garlic powder, salt, and pepper. Mix until well-blended.
- Drain and cool the pasta shells slightly; set aside.
Cooking/Assembly
- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- Use a spoon to fill each pasta shell with the spinach-ricotta mixture generously.
- Place the stuffed shells in the baking dish on top of the sauce.
- Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
Serving
- After 25 minutes, remove the foil and bake for an additional 10 minutes, until the top is golden and bubbly.
- Let cool for about 5 minutes before serving.
- Garnish with fresh basil, if desired, and serve hot!
Notes
Substitute low-fat ricotta for lighter cheese. For added flavor, sauté spinach in olive oil with garlic before mixing. Prepare filling in advance to save time.