Ricotta and Spinach Stuffed Shells
Ricotta and Spinach Stuffed Shells
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 150 g spinach, chopped
- 500 g ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
For Assembly
- 12 oz jumbo pasta shells
- 24 oz marinara sauce
- 1/2 cup mozzarella cheese, shredded
- as needed fresh basil, for garnish
Instructions
- 1
Preheat oven to 190°C (375°F).
⏱️ 10 min•🌡️ 190
- 2
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté for about 5 minutes until it softens. Then, add the 3 minced garlic cloves and continue to sauté for another 1 minute until fragrant.
⏱️ 7 min
- 3
Add the 150g of chopped spinach to the pan with the onion and garlic. Cook the spinach until it has wilted and all the liquid has evaporated. Remove the pan from the heat and allow the spinach mixture to cool slightly.
⏱️ 8 min
- 4
In a large mixing bowl, combine the 500g of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1 egg, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg.
⏱️ 5 min
- 5
Add the cooled spinach mixture from the pan into the bowl with the ricotta mixture. Mix all ingredients thoroughly until well combined.
⏱️ 3 min
- 6
Cook the 12 oz of jumbo pasta shells according to the package directions until they are al dente. Once cooked, drain the shells and rinse them with cold water to prevent them from sticking together.
⏱️ 10 min
- 7
Spread a thin layer of 24 oz of marinara sauce evenly at the bottom of a baking dish.
⏱️ 2 min
- 8
Take each cooked pasta shell and fill it generously with the prepared ricotta-spinach mixture.
⏱️ 10 min
- 9
Arrange the stuffed pasta shells in a single layer in the baking dish, placing them over the marinara sauce.
⏱️ 3 min
- 10
Pour the remaining marinara sauce over the top of the arranged stuffed shells.
⏱️ 1 min
- 11
Sprinkle 1/2 cup of shredded mozzarella cheese evenly over the entire dish.
⏱️ 1 min
- 12
Cover the baking dish with foil. Bake in the preheated oven at 190°C (375°F) for 20 minutes.
⏱️ 20 min•🌡️ 190
- 13
Remove the foil from the baking dish. Continue to bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
⏱️ 15 min•🌡️ 190
- 14
Garnish the baked stuffed shells with fresh basil before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ricotta and Spinach Stuffed Shells
For the Filling
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 150 g spinach, chopped
- 500 g ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
For Assembly
- 12 oz jumbo pasta shells
- 24 oz marinara sauce
- 1/2 cup mozzarella cheese, shredded
- as needed fresh basil, for garnish
Instructions
- 1
Preheat oven to 190°C (375°F).
⏱️ 10 min•🌡️ 190 - 2
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté for about 5 minutes until it softens. Then, add the 3 minced garlic cloves and continue to sauté for another 1 minute until fragrant.
⏱️ 7 min - 3
Add the 150g of chopped spinach to the pan with the onion and garlic. Cook the spinach until it has wilted and all the liquid has evaporated. Remove the pan from the heat and allow the spinach mixture to cool slightly.
⏱️ 8 min - 4
In a large mixing bowl, combine the 500g of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1 egg, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg.
⏱️ 5 min - 5
Add the cooled spinach mixture from the pan into the bowl with the ricotta mixture. Mix all ingredients thoroughly until well combined.
⏱️ 3 min - 6
Cook the 12 oz of jumbo pasta shells according to the package directions until they are al dente. Once cooked, drain the shells and rinse them with cold water to prevent them from sticking together.
⏱️ 10 min - 7
Spread a thin layer of 24 oz of marinara sauce evenly at the bottom of a baking dish.
⏱️ 2 min - 8
Take each cooked pasta shell and fill it generously with the prepared ricotta-spinach mixture.
⏱️ 10 min - 9
Arrange the stuffed pasta shells in a single layer in the baking dish, placing them over the marinara sauce.
⏱️ 3 min - 10
Pour the remaining marinara sauce over the top of the arranged stuffed shells.
⏱️ 1 min - 11
Sprinkle 1/2 cup of shredded mozzarella cheese evenly over the entire dish.
⏱️ 1 min - 12
Cover the baking dish with foil. Bake in the preheated oven at 190°C (375°F) for 20 minutes.
⏱️ 20 min•🌡️ 190 - 13
Remove the foil from the baking dish. Continue to bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
⏱️ 15 min•🌡️ 190 - 14
Garnish the baked stuffed shells with fresh basil before serving.
⏱️ 1 min