Spinach and Ricotta Stuffed Pasta Shells Recipe
Delicious Spinach and Ricotta Stuffed Shells baked to perfection with a rich marinara sauce, combining creamy ricotta cheese and nutrient-packed spinach in a comforting pasta dish perfect for family meals or special occasions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Shells and Cheese Mixture
- 20 large pasta shells
- 2 cups ricotta cheese
- 1 cup cooked spinach, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese (optional, for topping)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil a large pot of salted water and cook the pasta shells until al dente, about 8-10 minutes. Drain and set aside to cool slightly.
- Prepare Filling: In a mixing bowl, combine ricotta cheese, cooked spinach, Parmesan cheese, beaten egg, salt, and pepper. Mix well until all ingredients are thoroughly blended.
- Stuff Shells: Spoon the cheese and spinach mixture into each cooked shell, filling them generously but carefully to avoid tearing the pasta.
- Assemble in Baking Dish: Spread half of the marinara sauce evenly on the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Then pour the remaining marinara sauce over the shells to cover them completely.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese over the sauce-covered shells for an extra cheesy crust (optional).
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Serve: Let the stuffed shells cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
- Ensure the spinach is well-drained to prevent watery filling.
- You can use fresh spinach, sautéed until wilted, or frozen spinach, properly thawed and squeezed dry.
- For a dairy-free version, substitute ricotta with vegan cheese and omit mozzarella.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Use whole wheat pasta shells for added fiber and nutrients.
Keywords: Spinach, Ricotta, Stuffed Shells, Italian, Baked Pasta, Vegetarian, Comfort Food
