Spinach and Ricotta Stuffed Shells
This spinach and ricotta stuffed shells recipe is everything a comforting dinner should be — simple, satisfying, and effortlessly elegant.
Ingredients
- 20 pcs jumbo pasta shells
- 1½ tbsp olive oil
- 2 tsp fresh garlic, minced
- 4 cups fresh spinach leaves, roughly chopped
- 1 tsp kosher salt, divided
- ½ tsp freshly ground black pepper, divided
- ½ tsp red pepper flakes (or Cajun seasoning, optional)
- 12 ounces skim-milk ricotta cheese
- 1 cup part-skim mozzarella cheese, shredded
- ½ cup parmesan cheese, finely grated, divided
- 1 pc large egg
- 1¼ cups marinara sauce
- 1 tbsp fresh basil, finely chopped
Instructions
- Preheat the oven. Preheat oven to 375°F (190°C). Cook the pasta shells until just al dente according to package directions. Drain and set aside.
- Sauté the spinach. Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.Add spinach, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and red pepper flakes. Cook until just wilted, 2–3 minutes. Remove from heat.
- Make the ricotta filling. In a large bowl, combine ricotta, mozzarella, ¼ cup Parmesan, egg, basil, and the warm spinach mixture.Season lightly with the remaining ½ teaspoon salt and ¼ teaspoon black pepper, stirring until fully combined.
- AssembleSpread ½ cup marinara sauce in the bottom of an 8×8-inch ceramic or stoneware baking dish.Fill each pasta shell generously with the ricotta mixture and arrange in the dish. Spoon the remaining marinara evenly over the shells.
- Bake (uncovered). Bake uncovered for 35–40 minutes, until the sauce is bubbling and the tops of the shells are lightly golden.
- Finish & serve. Remove from the oven, sprinkle with the remaining Parmesan, and let rest for 5 minutes before serving.