Stuffed Pasta Shells with Ricotta and Spinach
A comforting and satisfying dish packed with ricotta cheese, fresh spinach, and savory marinara, perfect for family gatherings.
Ingredients
Pasta and Filling
- 12 pieces Jumbo Pasta Shells The perfect vessel for holding all that cheesy goodness.
- 1 cup Ricotta Cheese Creamy and rich, forms the heart of the stuffing.
- 2 cups Fresh Spinach Full of nutrients; can be sautéed if preferred.
- 1/2 cup Parmesan Cheese Nutty flavor enhances the overall taste.
Sauce and Seasoning
- 2 cups Marinara Sauce Store-bought or homemade.
- 1 teaspoon Garlic Powder For a hint of zing.
- to taste Salt and Pepper Adjust according to preference.
- 1/2 cup Breadcrumbs (optional) For some crunch on top.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot of salted boiling water, cook the jumbo shells according to package instructions until al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine ricotta, chopped fresh spinach, grated Parmesan, garlic powder, salt, and pepper. Mix until well combined.
- Use a spoon to fill each pasta shell generously with the ricotta-spinach mixture.
- In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the stuffed shells in the dish, open side upwards, and pour the remaining marinara over the shells.
- Sprinkle additional Parmesan or breadcrumbs for a lovely crust.
Baking
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake an additional 5-10 minutes, until bubbly and golden.
Serving
- Allow the dish to cool slightly before serving. Garnish with fresh basil or parsley if desired.
Notes
You can replace ricotta with cottage cheese for a lighter version. Add cooked ground turkey or sausage for a meatier option. Ensure you don’t overcook the shells, as they'll finish cooking in the oven.