Spinach and Ricotta Stuffed Shells
A comforting dish featuring tender jumbo pasta shells stuffed with a creamy ricotta and spinach mixture, baked with marinara sauce and mozzarella cheese.
Ingredients
Pasta and Sauce
- 12 pieces jumbo pasta shells
- 1 jar marinara sauce
Cheese Filling
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded divided into two halves
- 1/2 cup Parmesan cheese, grated
- 1 piece egg
- Salt and pepper to taste
- Olive oil
- Fresh basil for garnish optional
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, half of the mozzarella, Parmesan cheese, egg, salt, and pepper.
- Stuff each cooked shell with the cheese mixture.
Baking
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Place the stuffed shells in the dish, top with remaining marinara sauce, and sprinkle the rest of the mozzarella cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until bubbly and golden.
Serving
- Garnish with fresh basil if desired and serve warm.
Notes
Make sure to cook the pasta shells al dente to prevent them from getting mushy during baking. Feel free to adjust the seasoning according to your taste. You can mix in other vegetables, like mushrooms or bell peppers, into the cheese filling for variety.