Stuffed Pasta Shells with Ricotta and Spinach
Indulge in warm, cheesy stuffed pasta shells filled with a rich ricotta and spinach mixture, perfect for family dinners or quick weeknight meals.
Ingredients
Pasta and Filling
- 12 pieces Large Pasta Shells These hollow shells are perfect for stuffing.
- 15 oz Ricotta Cheese Creamy and rich for the filling.
- 6 cups Fresh Spinach Packed with nutrients and freshness.
- 1 cup Grated Parmesan Cheese Adds a savory flavor.
- 1 cup Shredded Mozzarella Cheese For topping the shells.
- 2 cloves Garlic, minced For depth of flavor.
- 2 tablespoons Olive Oil Extra virgin recommended.
- to taste Salt To enhance flavors.
- to taste Pepper To enhance flavors.
- 3 cups Marinara Sauce Good quality for best results.
Instructions
Preparation
- Boil a large pot of salted water and cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes.
- In a mixing bowl, combine the sautéed spinach and garlic, ricotta cheese, grated Parmesan, and a pinch of salt and pepper. Mix until well blended.
- Preheat your oven to 375°F (190°C). Carefully stuff each cooked pasta shell with about a tablespoon of the ricotta-spinach mixture and place them seam-side up in a baking dish.
Baking
- Pour marinara sauce generously over the stuffed shells, covering them completely. Top with shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let the shells cool for a few minutes before serving. Enjoy the warm, cheesy, and delightful flavors!
Notes
Feel free to customize the filling or sauce to suit your preferences. Leftovers can be stored in an airtight container in the refrigerator for up to three days. For freezing, wrap tightly for up to three months, baking directly from the freezer with added cook time as needed.