Stuffed Spinach Ricotta Shells
Stuffed Spinach Ricotta Shells
Ingredients
For the Pasta
- 1 box jumbo pasta shells, (about 20-24 shells)
For the Filling
- 15 ounces ricotta cheese, whole milk
- 10 ounces frozen spinach, thawed and thoroughly squeezed dry
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 2 garlic, cloves, minced
- 1/4 teaspoon nutmeg, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sauce and Topping
- 24 fluid ounces marinara sauce, (1 jar)
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Cook the jumbo pasta shells according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 12 min
- 3
In a large bowl, combine the ricotta cheese, thoroughly squeezed dry spinach, grated Parmesan cheese, egg, minced garlic, ground nutmeg, salt, and black pepper. Mix until all ingredients are well combined.
⏱️ 7 min
- 4
Spread about 1 cup of the marinara sauce evenly over the bottom of the prepared baking dish.
⏱️ 2 min
- 5
Carefully stuff each cooked pasta shell with approximately 1 to 1 1/2 tablespoons of the ricotta-spinach filling. Arrange the stuffed shells in a single layer in the baking dish over the marinara sauce.
⏱️ 10 min
- 6
Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle the shredded mozzarella cheese evenly over the top.
⏱️ 3 min
- 7
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
⏱️ 30 min•🌡️ 375
- 8
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped basil.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Spinach Ricotta Shells
Ingredients
For the Pasta
- 1 box jumbo pasta shells, (about 20-24 shells)
For the Filling
- 15 ounces ricotta cheese, whole milk
- 10 ounces frozen spinach, thawed and thoroughly squeezed dry
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 2 garlic, cloves, minced
- 1/4 teaspoon nutmeg, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sauce and Topping
- 24 fluid ounces marinara sauce, (1 jar)
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Cook the jumbo pasta shells according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 12 min - 3
In a large bowl, combine the ricotta cheese, thoroughly squeezed dry spinach, grated Parmesan cheese, egg, minced garlic, ground nutmeg, salt, and black pepper. Mix until all ingredients are well combined.
⏱️ 7 min - 4
Spread about 1 cup of the marinara sauce evenly over the bottom of the prepared baking dish.
⏱️ 2 min - 5
Carefully stuff each cooked pasta shell with approximately 1 to 1 1/2 tablespoons of the ricotta-spinach filling. Arrange the stuffed shells in a single layer in the baking dish over the marinara sauce.
⏱️ 10 min - 6
Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle the shredded mozzarella cheese evenly over the top.
⏱️ 3 min - 7
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
⏱️ 30 min•🌡️ 375 - 8
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped basil.
⏱️ 5 min