Spinach and Ricotta Stuffed Shells
A creamy and flavorful Italian dish featuring pasta shells stuffed with ricotta cheese and fresh spinach, topped with savory tomato sauce.
Ingredients
For the pasta shells
- 12-15 pieces large pasta shells
For the filling
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt to taste Salt and pepper
- Fresh basil as needed for garnish (optional) Use fresh leaves for garnish before serving.
For the sauce
- 2 cups marinara sauce Store-bought or homemade.
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the pasta shells and cook according to package directions until al dente. Drain and set aside to cool slightly.
- In a medium bowl, combine ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, garlic powder, dried oregano, and a pinch of salt and pepper. Mix well until all ingredients are evenly incorporated.
Assembly and Baking
- Preheat your oven to 375°F (190°C).
- Using a spoon, fill each cooked pasta shell generously with the ricotta and spinach mixture. Make sure to pack the filling so that it doesn’t spill out during baking.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the stuffed shells.
- Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and sprinkle additional mozzarella cheese on top. Bake for another 10 minutes until the cheese is bubbly and slightly golden.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil if desired.
Notes
Don’t overcrowd the dish to allow for even cooking. Feel free to add mushrooms or sun-dried tomatoes to the filling. You can prepare these shells ahead of time and store them in the fridge until ready to bake. Check doneness to avoid overbaking.