Delicious and creamy Spinach and Ricotta Stuffed Shells baked with marinara sauce and mozzarella cheese, perfect for a comforting Italian-inspired main course.
Total Time:55 minutes
Yield:6 servings
Ingredients
Pasta
12 jumbo pasta shells
Filling
1 cup ricotta cheese
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper, to taste
Sauce and Topping
1 cup marinara sauce
1 cup shredded mozzarella cheese
Instructions
Cook the Shells: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until they are al dente. Drain the shells carefully and set them aside to cool slightly.
Prepare the Filling: In a mixing bowl, combine the ricotta cheese, chopped fresh spinach, grated Parmesan cheese, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Stuff the Shells: Take each cooked shell and fill it generously with the ricotta and spinach mixture. Arrange the stuffed shells in a single layer in a baking dish as you finish filling each one.
Add Sauce and Cheese: Pour the marinara sauce evenly over the stuffed shells in the baking dish. Then, sprinkle the shredded mozzarella cheese evenly on top of the shells and sauce.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Afterward, remove the foil and continue baking for an additional 10 minutes until the cheese is fully melted, golden, and bubbly. Serve the dish hot for best flavor and texture.
Notes
You can substitute fresh spinach with frozen spinach; just make sure to thaw and squeeze out excess water before mixing.
Use lactose-free cheeses to adapt the recipe for lactose intolerance.
For a vegetarian meal, ensure the marinara sauce contains no meat or animal byproducts.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
Adding a pinch of nutmeg to the ricotta filling can enhance the flavor.
