Description
Spinach and Ricotta Stuffed Shells is a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a creamy blend of ricotta, mozzarella, parmesan cheeses, fresh spinach, and seasoned with garlic and onion. Baked in marinara sauce until bubbly and golden, this recipe delivers a hearty, cheesy dinner perfect for family meals or special occasions.
Ingredients
Scale
Pasta Shells
- 12-14 jumbo pasta shells
Filling
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Sauce & Garnishes
- 1 1/2 cups marinara sauce
- Basil for serving (optional)
- Extra Parmesan cheese for serving (optional)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in boiling water according to the package instructions until al dente. Drain and set aside to cool slightly so you can handle them.
- Sauté Onion and Garlic: Heat the extra virgin olive oil in a large skillet over medium heat. Add the diced onion and cook until tender and translucent, about 3 to 4 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Cook Spinach: Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Stir occasionally to ensure even cooking. Once wilted, remove from heat.
- Prepare Filling Mixture: Transfer the cooked spinach mixture to a large mixing bowl. Add ricotta cheese, shredded mozzarella, grated Parmesan, egg, salt, and pepper. Stir well to combine all ingredients thoroughly into a creamy filling.
- Assemble the Dish: Lightly spread about half of the marinara sauce evenly on the bottom of an 8×8 or 9×9 inch baking dish. Carefully fill each jumbo pasta shell with the spinach and cheese mixture and place them in the baking dish in a single layer.
- Top and Bake: Spoon the remaining marinara sauce over the stuffed shells evenly. Cover the baking dish with foil and bake in the preheated oven for 20 to 30 minutes, or until the dish is thoroughly heated and the cheeses are melted.
- Serve: Remove from oven and serve immediately. Optionally, garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese for added flavor and presentation.
Notes
- Use jumbo pasta shells to ensure enough space for the filling.
- Make sure not to overcook the pasta shells as they will continue baking in the oven.
- The egg in the filling mixture helps bind the cheeses and spinach for a firmer stuffing.
- Feel free to use fresh mozzarella for a creamier texture.
- This dish can be prepared ahead and refrigerated before baking for convenience.
- For a vegetarian option, this recipe is suitable as-is.
Nutrition
- Serving Size: 1 serving
- Calories: 419 kcal
- Sugar: 6 g
- Sodium: 1242 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 103 mg
