Spinach and Ricotta Stuffed Shells
A cozy and delicious dish featuring jumbo pasta shells stuffed with creamy ricotta, fresh spinach, and topped with marinara sauce, perfect for family gatherings.
Ingredients
Pasta and Sauce
- 12 pieces Jumbo pasta shells The canvas for your filling.
- 2 cups Marinara sauce Use store-bought or homemade.
Filling Ingredients
- 15 oz Ricotta cheese Can be substituted with cottage cheese.
- 2 cups Fresh spinach Frozen spinach can be used if thawed and drained.
- 1/2 cup Parmesan cheese Substitute with nutritional yeast for dairy-free.
- 1 large Egg Can be omitted for a vegan option.
- 1 tbsp Italian seasoning Substitute with fresh thyme or basil.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large pot, bring salted water to a boil and cook the jumbo shells for about 10 minutes until al dente. Drain and rinse with cold water.
- In a skillet, add olive oil and sauté the fresh spinach for 2-3 minutes until wilted. Let cool slightly.
- In a large mixing bowl, combine ricotta, sautéed spinach, Parmesan, egg, and Italian seasoning. Mix until well blended.
- Spoon the ricotta mixture into each shell, filling them generously.
Assembly and Baking
- Spread a layer of marinara sauce in a 9x13 inch baking dish and arrange the stuffed shells on top.
- Cover the shells with remaining marinara and sprinkle with additional Parmesan.
- Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until bubbling.
Serving
- Allow to cool slightly before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Freezing before baking is also an option.