Description
Indulgent Spinach Ricotta Stuffed Shells are a comforting and creamy baked pasta dish perfect for cozy nights. Jumbo pasta shells are filled with a rich mixture of ricotta, fresh spinach, Parmesan, mozzarella, and Italian seasonings, then baked in marinara sauce until bubbly and golden. This hearty recipe offers a delicious blend of creamy textures and savory flavors that make for an inviting, satisfying meal.
Ingredients
Scale
Pasta
- 12 pieces jumbo pasta shells (Consider cannelloni as a substitute)
Filling
- 15 ounces ricotta cheese (Cottage cheese is a lighter alternative)
- 6 ounces fresh spinach (Frozen spinach can be used if thawed and drained properly)
- 1 cup grated Parmesan cheese (Nutritional yeast serves as a dairy-free alternative)
- 1 cup shredded mozzarella cheese (Plant-based mozzarella for a vegan option)
- 1 large egg (A flax egg can be used for a vegan substitute)
- 1 teaspoon garlic powder (Fresh minced garlic gives a punchier taste)
- 1 teaspoon Italian seasoning (Fresh basil or oregano can replace dried if available)
- Salt, to taste (Essential for seasoning)
- Pepper, to taste (Essential for seasoning)
Sauce
- 2 cups marinara sauce (Use homemade or store-bought)
Instructions
- Cook Pasta Shells: Begin by boiling a large pot of salted water over high heat. Once boiling, carefully add the jumbo pasta shells and cook them for about 8-10 minutes, or until al dente, stirring occasionally to prevent sticking. Once cooked, drain the shells and rinse them under cold water to stop the cooking process. Set them aside to cool while you prepare the filling.
- Prepare Filling: In a mixing bowl, combine the ricotta cheese, fresh spinach, grated Parmesan cheese, half of the shredded mozzarella, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and the filling is creamy and vibrant.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce at the bottom of a 9×13-inch baking dish to prevent sticking.
- Stuff the Shells: Take each cooked shell and carefully fill it with a generous amount of the ricotta-spinach mixture. Place the filled shells seam-side up in the dish and continue arranging them closely together. Once all the shells are filled, pour the remaining marinara sauce over them and sprinkle with the remaining mozzarella cheese.
- Bake Covered: Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese. Bake in the preheated oven for 20 minutes.
- Remove Foil and Finish Baking: After 20 minutes, carefully remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Cool and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh herbs or extra Parmesan, if desired, before serving.
Notes
- For a lighter alternative, substitute ricotta with cottage cheese.
- Frozen spinach can be used but must be properly thawed and drained to avoid excess moisture.
- Use nutritional yeast or plant-based cheeses for vegan or dairy-free versions.
- A flax egg can replace the large egg for a vegan substitute.
- Fresh garlic and herbs can enhance flavor but dried seasonings offer convenience.
- Be sure not to overcook pasta shells as they will finish baking in the oven.
- Cover with foil loosely to prevent the cheese from sticking and burning.
