Description
Spinach and Ricotta Stuffed Shells are a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of ricotta cheese, spinach, parmesan, and seasonings. Baked in marinara sauce and topped with melted mozzarella, this recipe is perfect for a family dinner or special occasion.
Ingredients
Scale
Pasta Shells
- 24 uncooked jumbo shells
Marinara Sauce
- 1 (24 ounce) jar marinara sauce
Filling
- 16 ounces frozen spinach (thawed and water squeezed out)
- 15 ounces ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- Pepper, to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Topping
- 2 cups shredded mozzarella cheese
Garnish (optional)
- Fresh basil and/or chopped parsley, to taste
Instructions
- Preheat the oven: Set your oven to 375°F and position the rack in the top third of the oven for even baking and broiling.
- Cook the shells: Boil a large pot of salted water and cook the jumbo shells for 1 minute less than the time specified on the package instructions. Drain and set aside in a colander until needed to prevent sticking.
- Prepare the baking dish: Spread the entire jar of marinara sauce evenly in the bottom of a 9×13-inch casserole dish to create a flavorful base for the stuffed shells.
- Make the filling: In a bowl, combine the thawed and thoroughly drained spinach with ricotta cheese, grated parmesan, egg, salt, pepper, Italian seasoning, and garlic powder. Mix well until all ingredients are fully incorporated.
- Stuff the shells: Using a small spoon, fill each cooked shell with the spinach and ricotta mixture, then arrange them individually in the marinara-lined casserole dish.
- Top with cheese: Sprinkle the shredded mozzarella cheese evenly over the stuffed shells. Cover the casserole dish tightly with foil to retain moisture during baking.
- Bake and broil: Bake the covered dish for 30 minutes at 375°F. After baking, remove the foil and broil the shells for a few minutes to brown the mozzarella cheese, watching closely to prevent burning.
- Serve: Remove from the oven and serve immediately. Season with extra salt and pepper as desired and garnish with fresh basil and/or chopped parsley for added freshness and flavor.
Notes
- Ensure to squeeze out all excess water from the thawed spinach to prevent a watery filling.
- Cooking pasta shells slightly less than package instructions ensures they don’t become mushy during baking.
- Keep an eye on the shells while broiling as the cheese can brown quickly and potentially burn.
- Fresh herbs like basil or parsley add a lovely fresh flavor and make a beautiful garnish but are optional.
- Use fresh-grated parmesan for best flavor and texture in the filling.
