Ricotta and Spinach Stuffed Shells with Marinara
Ricotta and Spinach Stuffed Shells with Marinara
Ingredients
For the Stuffed Shells
- 12 jumbo pasta shells
- 10 ounces fresh spinach, chopped and squeezed dry
- 15 ounces whole milk ricotta cheese, drained
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Marinara Sauce
- 24 ounces marinara sauce, store-bought or homemade
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 cup fresh basil, chopped
For Assembly and Garnish
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
⏱️ 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.
⏱️ 10 min
- 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the 1 minced garlic clove and sauté for 30 seconds until fragrant. Add the chopped fresh spinach and cook until wilted, about 3-5 minutes. Remove from heat, let cool slightly, then squeeze out as much excess liquid as possible. Chop the spinach finely.
⏱️ 7 min
- 4
In a large mixing bowl, combine the drained ricotta cheese, 1/2 cup grated Parmesan cheese, large egg, 2 minced garlic cloves, ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the finely chopped, squeezed spinach and mix until all ingredients are well combined.
⏱️ 5 min
- 5
Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish. This will prevent the shells from sticking and add moisture.
⏱️ 2 min
- 6
Carefully stuff each cooked pasta shell with approximately 2-3 tablespoons of the ricotta-spinach mixture. Arrange the stuffed shells in a single layer in the baking dish over the marinara sauce.
⏱️ 10 min
- 7
Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle the 1 1/2 cups of shredded mozzarella cheese and the 1/4 cup of grated Parmesan cheese evenly over the top.
⏱️ 3 min
- 8
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. For a golden-brown top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 9
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley and fresh basil, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ricotta and Spinach Stuffed Shells with Marinara
Ingredients
For the Stuffed Shells
- 12 jumbo pasta shells
- 10 ounces fresh spinach, chopped and squeezed dry
- 15 ounces whole milk ricotta cheese, drained
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Marinara Sauce
- 24 ounces marinara sauce, store-bought or homemade
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 cup fresh basil, chopped
For Assembly and Garnish
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
⏱️ 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.
⏱️ 10 min - 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the 1 minced garlic clove and sauté for 30 seconds until fragrant. Add the chopped fresh spinach and cook until wilted, about 3-5 minutes. Remove from heat, let cool slightly, then squeeze out as much excess liquid as possible. Chop the spinach finely.
⏱️ 7 min - 4
In a large mixing bowl, combine the drained ricotta cheese, 1/2 cup grated Parmesan cheese, large egg, 2 minced garlic cloves, ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the finely chopped, squeezed spinach and mix until all ingredients are well combined.
⏱️ 5 min - 5
Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish. This will prevent the shells from sticking and add moisture.
⏱️ 2 min - 6
Carefully stuff each cooked pasta shell with approximately 2-3 tablespoons of the ricotta-spinach mixture. Arrange the stuffed shells in a single layer in the baking dish over the marinara sauce.
⏱️ 10 min - 7
Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle the 1 1/2 cups of shredded mozzarella cheese and the 1/4 cup of grated Parmesan cheese evenly over the top.
⏱️ 3 min - 8
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. For a golden-brown top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 9
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley and fresh basil, if desired.
⏱️ 5 min