Spinach and Ricotta Stuffed Shells
A comforting dish of large pasta shells filled with a creamy ricotta and spinach mixture, baked in marinara sauce, perfect for busy nights or family gatherings.
Ingredients
For the filling
- 2 cups ricotta cheese
- 1 cup spinach, chopped
- 1 cup mozzarella cheese, shredded divided
- 1/2 cup Parmesan cheese, grated
- 1 large egg
For assembly
- 12 large pasta shells
- 2 cups marinara sauce divided
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions. Once cooked, drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, egg, salt, pepper, and Italian seasoning. Mix until well combined.
Assembly
- Carefully stuff each cooked pasta shell with the ricotta mixture.
- Spread half of the marinara sauce evenly across the bottom of a baking dish.
- Place the stuffed shells in the baking dish and pour the remaining marinara sauce over the shells.
- Top with the rest of the mozzarella cheese.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Ensure even stuffing with a spoon or piping bag. Fresh herbs can add extra flavor. This dish can be prepared a day in advance.