Spinach Ricotta Stuffed Shells (Print Version)
# Ingredients:
01 -
12–15 jumbo pasta shells (approximately half a box)
02 -
2 cups ricotta cheese
03 -
1 cup shredded mozzarella cheese, divided
04 -
1/2 cup grated Parmesan cheese
05 -
1 large egg
06 -
2 cups fresh spinach, roughly chopped, or 1 cup frozen spinach, thawed and drained
07 -
2 cloves garlic, minced
08 -
2 cups marinara sauce
09 -
1 tablespoon olive oil
10 -
1 teaspoon Italian seasoning
11 -
Salt and freshly ground black pepper to taste
12 -
Fresh basil leaves for garnish (optional)
# Instructions:
01 -
Cook the jumbo pasta shells following the package instructions. Boil in salted water until al dente, approximately 8–10 minutes. Drain and set aside to cool slightly before filling.
02 -
In a large mixing bowl, combine the ricotta cheese, 1/2 cup of shredded mozzarella, grated Parmesan, and egg. Mix until well blended. Heat olive oil in a skillet over medium heat, add minced garlic, and sauté for 30 seconds until fragrant. Add chopped spinach and cook for 2–3 minutes until wilted. Mix together and season with Italian seasoning, salt, and black pepper.
03 -
Preheat the oven to 190°C (375°F). Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Fill each cooked shell with approximately 2 tablespoons of the ricotta-spinach mixture. Arrange the shells, open side up, in a single layer in the dish.
04 -
Spoon the remaining marinara sauce over the stuffed shells. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. Let the dish rest for a few minutes before serving to allow the flavors to blend.
# Notes:
01 -
For best results, ensure the pasta shells are cooked al dente to avoid breaking during stuffing.
02 -
Fresh basil leaves added as a garnish enhance the flavor and visual appeal of the dish.