Spinach and Ricotta Stuffed Shells
A delicious and comforting dish featuring jumbo pasta shells filled with a creamy spinach and cheese mixture, topped with marinara and mozzarella.
Ingredients
Pasta and Cheese Filling
- 12 pieces Jumbo pasta shells
- 15 oz Ricotta cheese
- 5 oz Spinach Fresh, sautéed until wilted
- 8 oz Mozzarella cheese
- 1/2 cup Parmesan cheese
Sauce and Seasoning
- 2 cups Marinara sauce
- 2 cloves Garlic Minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat, add minced garlic and cook until fragrant.
- Add spinach and sauté until wilted.
- In a bowl, combine ricotta cheese, mozzarella cheese, cooked spinach, Parmesan cheese, salt, and pepper.
- Stuff each pasta shell with the cheese mixture.
Baking
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Arrange the stuffed shells in the dish and top with remaining marinara sauce and mozzarella cheese.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until cheese is bubbly.
- Let cool for a few minutes before serving.
Notes
Serve warm, garnished with extra Parmesan cheese or fresh basil. Pairs well with a simple side salad or garlic bread. Store leftovers in the fridge for 3-5 days or freeze for later use.