Description
Delicious and comforting Spinach and Ricotta Stuffed Shells baked to perfection with a rich marinara sauce, gooey mozzarella, and fresh basil garnish. This classic Italian-American dish makes a satisfying vegetarian main course that’s perfect for family dinners or special occasions.
Ingredients
Scale
Pasta Shells
- 20 jumbo pasta shells
Filling
- 2 cups ricotta cheese
- 1 cup fresh spinach, chopped
- 1 egg
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Sauce and Topping
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Garnish
- Fresh basil, for garnish
Instructions
- Preheat and cook pasta shells: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain them carefully and set aside to cool slightly.
- Prepare the ricotta filling: In a mixing bowl, combine the ricotta cheese, chopped fresh spinach, egg, grated Parmesan cheese, and season with salt and pepper. Mix thoroughly until all ingredients are well incorporated for a creamy filling.
- Assemble the baking dish: Spread 1 cup of marinara sauce evenly over the bottom of a baking dish to prevent sticking and add flavor.
- Stuff the shells: Take each cooked pasta shell and fill it generously with the ricotta and spinach mixture. Arrange the stuffed shells open side up in a single layer over the marinara sauce in the baking dish.
- Add topping and bake: Pour the remaining 1 cup of marinara sauce over the stuffed shells, then sprinkle the shredded mozzarella cheese evenly on top. Cover the dish with aluminum foil.
- Bake covered and uncovered: Bake the shells covered with foil for 20 minutes in the preheated oven. Then remove the foil and bake uncovered for another 10 minutes, allowing the cheese to melt and turn golden and bubbly.
- Garnish and serve: Once baked, remove the dish from the oven and garnish with fresh basil leaves. Serve hot for a comforting and hearty meal.
Notes
- Make sure not to overcook the pasta shells during boiling to avoid them becoming mushy when baked.
- The egg in the filling helps to bind the mixture, ensuring the stuffing holds together.
- You can substitute fresh spinach with frozen spinach—just be sure to thaw and squeeze out excess water before mixing.
- For a vegan version, use vegan ricotta and mozzarella alternatives and skip the egg.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: Spinach stuffed shells, Ricotta pasta shells, Baked pasta, Vegetarian Italian recipe, Stuffed pasta shells
