Description
Delicious Spinach and Ricotta Stuffed Shells featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, and Parmesan cheeses combined with sautéed spinach and garlic, baked in a rich marinara sauce. Perfectly cheesy and comforting, this Italian-inspired baked pasta dish is great for family dinners or special occasions.
Ingredients
Scale
For the Pasta and Filling
- 12-14 jumbo pasta shells
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
For Assembly
- 1 1/2 cups marinara sauce
- Basil for serving (optional)
- Extra Parmesan cheese for serving (optional)
Instructions
- Preheat Oven and Cook Pasta: Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to the package directions until al dente. Drain and set aside to cool slightly.
- Sauté Onions and Garlic: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3-4 minutes until tender and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Cook Spinach: Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove the skillet from heat.
- Prepare Cheese Mixture: Transfer the sautéed spinach mixture to a large mixing bowl. Add the ricotta, shredded mozzarella, grated Parmesan, large egg, salt, and pepper. Stir everything together until evenly combined.
- Assemble the Shells: Spread about half of the marinara sauce evenly over the bottom of an 8×8 or 9×9 inch baking dish. Stuff each cooked pasta shell generously with the spinach and cheese mixture, then place them in the baking dish in a single layer.
- Add Remaining Sauce and Bake: Pour the remaining marinara sauce over the stuffed shells to cover them. Bake uncovered in the preheated oven for 20-30 minutes, or until the dish is warmed through and bubbly.
- Serve: Remove the dish from the oven and serve immediately, garnished with fresh basil leaves and extra Parmesan cheese if desired.
Notes
- Use jumbo pasta shells for easy stuffing and to hold ample filling.
- Ensure the spinach is well drained after cooking to avoid excess moisture in the filling.
- You can prepare the filling mixture a day in advance and refrigerate for convenience.
- For a vegan option, substitute cheeses and egg with plant-based alternatives.
- Leftover stuffed shells can be frozen after baking for quick reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 419 kcal
- Sugar: 6 g
- Sodium: 1242 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 103 mg
