Spinach Ricotta Stuffed Shells
These Spinach Ricotta Stuffed Shells are a comforting Italian dish, perfect for family dinners and gatherings, featuring creamy filling and tangy marinara sauce.
Ingredients
Pasta and Sauce
- 12 pieces large conchiglioni pasta shells These large shells are perfect for holding the creamy filling.
- 2 cups marinara sauce Homemade or store-bought; choose your favorite!
Filling
- 15 oz ricotta cheese Use whole milk ricotta for a rich and creamy texture.
- 2 cups fresh spinach Or 1 cup frozen. Squeeze out excess water if using frozen.
- 1 cup shredded mozzarella cheese Adds melty goodness on top.
- ½ cup grated Parmesan cheese For a savory, nutty flavor.
- 1 piece egg Helps bind the filling together.
- 2 cloves garlic, minced Fresh garlic adds depth to the dish.
- salt and pepper to taste Essential for enhancing flavors.
- fresh basil optional A sprinkle on top adds a burst of brightness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells. Bring a large pot of salted water to a boil. Cook the conchiglioni for about 8-10 minutes, or just until al dente. Drain them carefully and set aside.
- Prepare the filling. In a mixing bowl, combine the ricotta cheese, spinach (chopped if using fresh), ½ cup of mozzarella, Parmesan, egg, minced garlic, salt, and pepper. Mix until well combined.
Assembly
- Fill the shells. Spoon the filling generously into each shell, and place them in a baking dish.
- Spread the marinara sauce over the filled shells, coating them well. Sprinkle the remaining mozzarella on top.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and lightly golden.
- Garnish and serve. Once out of the oven, let it sit for a few minutes. If you have fresh basil, sprinkle on top before serving.
Notes
Make it a meatier option by adding cooked ground turkey or sausage to the cheese mixture. For a dairy-free version, substitute the ricotta with tofu or cashew cheese. You can also use seasonal vegetables like sautéed mushrooms or zucchini.