Cheesy Spinach Ricotta Stuffed Shells
These Cheesy Spinach Ricotta Stuffed Shells are a comforting and hearty vegetarian pasta dish that's perfect for any occasion.
Equipment
- 1 Baking Dish 9x13 inch
- 1 Mixing Bowl
- 1 Saucepan
Ingredients
Filling
- 15 oz ricotta cheese
- 2 cups fresh spinach chopped
- 1 large egg
- 2 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Pasta and Sauce
- 20 jumbo pasta shells
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
Preparation
- In a large mixing bowl, combine ricotta cheese, chopped spinach, egg, minced garlic, Parmesan cheese, salt, and pepper. Mix until well combined.
- Cook the pasta shells in a large pot of boiling salted water until al dente. Drain and set aside to cool slightly.
- Using a spoon, fill each pasta shell with the ricotta and spinach mixture. Be generous with the filling.
Baking
- Preheat the oven to 375°F. Spread a layer of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange stuffed shells over the sauce.
- Cover the shells with the remaining marinara sauce. Sprinkle mozzarella cheese evenly over the top.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden brown.
Serving
- Allow the stuffed shells to cool for a few minutes before serving. Garnish with fresh basil if desired.
Storage
- Refrigerate any leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: For extra flavor, add a pinch of nutmeg to the ricotta filling.
Ingredient Substitutions: Use kale instead of spinach for a different taste.
How to Serve: Pair with a fresh salad or garlic bread.
Storage & Freshness: Freeze unbaked stuffed shells for up to 2 months.
Make-Ahead Tips: Assemble the dish up to a day in advance and refrigerate until ready to bake.
Ingredient Substitutions: Use kale instead of spinach for a different taste.
How to Serve: Pair with a fresh salad or garlic bread.
Storage & Freshness: Freeze unbaked stuffed shells for up to 2 months.
Make-Ahead Tips: Assemble the dish up to a day in advance and refrigerate until ready to bake.