Description
Pasta perfection meets Italian comfort in these spinach & ricotta stuffed shells, promising a delightful culinary journey through rich, creamy flavors. Simple ingredients blend seamlessly, creating a hearty meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 20 jumbo pasta shells
- 15 ounces (425 grams) ricotta cheese
- 1 (10 ounces/285 grams) package frozen spinach, thawed and drained
- 1 cup shredded mozzarella cheese
- 2 cups marinara sauce
Cheese and Binding Ingredients:
- 1/2 cup grated Parmesan cheese
- 1 large egg
Seasoning and Flavor Ingredients:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Carefully prepare pasta shells according to package instructions, ensuring they remain firm and intact. Allow shells to cool on a flat surface, preventing them from sticking together.
- Create a flavor base by gently sautéing minced garlic in olive oil until aromatic. Introduce fresh spinach and cook until wilted, removing excess moisture through gentle pressing.
- Craft the creamy filling by blending wilted spinach with ricotta, combining mozzarella, Parmesan, a whisked egg, and a harmonious blend of Italian seasonings. Mix thoroughly to ensure even distribution of ingredients.
- Preheat the oven to 375°F, preparing a baking vessel by spreading a layer of marinara sauce across the bottom, creating a flavorful foundation.
- Delicately fill each pasta shell with the prepared spinach and cheese mixture, arranging them carefully in the sauce-lined dish.
- Generously coat the stuffed shells with remaining marinara sauce, ensuring complete coverage. Sprinkle an additional layer of mozzarella cheese across the top for a golden, melted finish.
- Shield the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the cheese becomes golden and bubbling, approximately 10 more minutes.
- Allow the stuffed shells to rest briefly after removing from the oven. Optionally garnish with fresh basil or additional Parmesan cheese before serving, enhancing both visual appeal and flavor profile.
Notes
- Drain spinach thoroughly to prevent watery filling, using a clean kitchen towel or cheesecloth to squeeze out excess moisture effectively.
- For a protein boost, mix in cooked ground turkey or chicken into the ricotta filling for added nutrition and flavor complexity.
- Make this dish gluten-free by substituting traditional pasta shells with gluten-free pasta shells or using zucchini boats as a low-carb alternative.
- Prepare the stuffed shells ahead of time and refrigerate, covered, for up to 24 hours before baking to enhance meal prep convenience and save time during busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg