Spinach and Ricotta Stuffed Shells
Looking for a cozy and satisfying meal to share with your family? These Spinach and Ricotta Stuffed Shells are a delightful blend of creamy cheese, vitamin-rich spinach, and hearty pasta shells, all covered in a savory tomato sauce. Perfect for a comforting dinner any night of the week or as a star dish at your next gathering, this recipe is sure to please everyone at the table.
Ingredients:
- 24 jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 2 cups fresh spinach, chopped
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 cups marinara sauce
- Fresh parsley or basil for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large pot of boiling salted water, cook the jumbo pasta shells according to package instructions until they are al dente. Drain and set aside to cool.
- While the pasta is cooking, heat the olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, about 1-2 minutes.
- Add the chopped spinach to the skillet and cook until it wilts, about 3-4 minutes. Set aside to cool.
- In a mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella, grated Parmesan cheese, egg, salt, pepper, and nutmeg. Stir in the cooled spinach and garlic mixture until well blended.
- Spoon about 1 to 1 1/2 tablespoons of the spinach-ricotta filling into each pasta shell.
- Spread 1 cup of marinara sauce into the bottom of a 9×13 inch baking dish.
- Arrange the stuffed shells in a single layer on top of the sauce.
- Pour the remaining marinara sauce over the shells, making sure to cover them entirely.
- Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and continue to bake for an additional 10 minutes, or until the cheese is bubbly and starting to brown.
- Garnish with fresh parsley or basil and extra grated Parmesan cheese, if desired.
- Let the dish rest for 5 minutes before serving.
This recipe for Spinach and Ricotta Stuffed Shells is not only a joy to make but also to serve and enjoy. Each shell is packed with a mouthwatering mixture that perfectly balances creamy and indulgent with fresh and nutritious, providing a harmonious dish that will be remembered and requested time and time again.