Description
Delightful Spinach & Ricotta Stuffed Shells bring Italian comfort directly to dinner tables with creamy ricotta and tender spinach nestled in perfectly cooked pasta shells. Cheesy, herbaceous, and simple to prepare, this classic dish promises warm satisfaction for family meals.
Ingredients
Scale
Pasta:
- 12 jumbo pasta shells
Filling Ingredients:
- 1.5 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 large egg
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 0.25 teaspoons nutmeg
Sauce and Seasoning:
- 2 cups marinara sauce
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
Garnish:
- fresh basil or parsley
Instructions
- Set the oven to a toasty 375F (190C), preparing for a delectable Italian-inspired casserole.
- Prepare spinach by thoroughly washing fresh leaves and chopping finely, or thawing frozen spinach and pressing out excess moisture.
- Bring a large pot of salted water to a rolling boil and cook jumbo pasta shells until they reach a perfect al dente texture, typically 8-10 minutes.
- Drain the pasta shells and arrange them on a clean kitchen towel to cool and prevent sticking.
- In a skillet, warm olive oil over medium heat and sauté minced garlic until it releases its aromatic essence.
- Add spinach to the skillet, cooking fresh leaves until they wilt or heating frozen spinach thoroughly. Season with a pinch of salt and pepper.
- Create the creamy filling by combining ricotta, mozzarella, parmesan, egg, and a whisper of nutmeg with the prepared spinach mixture, stirring until smooth and well-integrated.
- Coat the bottom of a baking dish with a generous layer of marinara sauce, creating a flavorful foundation.
- Carefully fill each pasta shell with the rich cheese and spinach mixture, positioning them seam-side up in the sauced dish.
- Lavish the stuffed shells with remaining marinara sauce and a sprinkle of additional mozzarella for extra indulgence.
- Shield the dish with aluminum foil and bake for 25 minutes in the preheated oven.
- Uncover and continue baking for 10 more minutes until the cheese transforms into a golden, bubbling masterpiece.
- Finish with a flourish of fresh basil or parsley before serving this comforting Italian delicacy.
Notes
- Choose jumbo shells that are intact and free from cracks to prevent filling from leaking during baking.
- Drain pasta shells thoroughly and let them cool slightly before stuffing to prevent burning your hands and ensure better filling adhesion.
- Squeeze out excess moisture from spinach completely to avoid watery filling that can make shells soggy.
- Try herbs like oregano or thyme to add depth of flavor to the cheese mixture.
- For a lighter version, swap full-fat ricotta with part-skim ricotta and reduce mozzarella quantity.
- Make the dish gluten-free by using gluten-free jumbo pasta shells available in specialty stores.
- Prepare shells in advance and refrigerate unbaked for up to 24 hours for convenient meal planning.
- Add protein by mixing cooked ground chicken or turkey into the spinach and cheese filling.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg