Creamy Spinach and Ricotta Stuffed Shells
This Creamy Spinach and Ricotta Stuffed Shells recipe is the ultimate comfort food, combining rich, cheesy flavors and a cozy texture that everyone will love.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 jumbo pasta shells, cooked al dente
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 egg, beaten
- Salt & pepper, to taste
Instructions
- Prepare the oven at 375°F (190°C). Boil the jumbo shells according to package instructions until al dente. Drain and set aside.
- Make the filling by combining ricotta cheese, chopped spinach, 1/2 cup mozzarella, 1/4 cup Parmesan, minced garlic, and the beaten egg in a large bowl. Mix until well combined, then season with salt and pepper to taste.
- Stuff each shell with the ricotta and spinach mixture. Place the stuffed shells seam side up in a baking dish.
- Add half of the marinara sauce over the stuffed shells, ensuring they are well-covered. Spoon the remaining sauce over the top.
- Top with the remaining mozzarella and Parmesan evenly over the sauce.
- Bake the dish covered with foil for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve the dish warm after letting it cool for a few minutes. Enjoy!
Notes
Use fresh spinach for better texture and flavor. Don’t overstuff the shells to prevent them from bursting during baking.