spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a hearty, flavorful dish perfect for any occasion, offering a creamy, cheesy filling paired with savory marinara sauce. The recipe is easy to customize, making it ideal for different dietary needs and flavor preferences.
Ingredients
- 16 jumbo pasta shells Cook a few extra shells in case some break during cooking.
- 1 1/2 tbsp olive oil
- 2 tsp minced fresh garlic
- 4 cups fresh spinach leaves roughly chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- 1/2 cup grated Parmesan cheese plus extra for serving
- 1 large egg
- 1 tbsp finely chopped fresh basil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 1/4 cups marinara sauce
Instructions
- Preheat the oven to 375°F. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Once the oil starts to shimmer, add the garlic and cook for about 1-2 minutes, until it begins to brown. Add the spinach and cook, stirring occasionally, until the leaves are wilted but still bright green, about 3-4 minutes. The spinach should shrink by half. Remove from heat and let it cool.
- In a mixing bowl, combine the spinach, ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper. Stir until fully combined.
- Spread 1/2 cup of marinara sauce on the bottom of a shallow 8x8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture and place them in the baking dish.
- Top with the remaining marinara sauce, cover with aluminum foil, and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and the sauce is bubbling. Serve warm, sprinkled with Parmesan.