Spinach and Ricotta Stuffed Shells
A family favorite, these Spinach and Ricotta Stuffed Shells are creamy, savory, and perfect for family dinners.
Ingredients
Pasta and Sauce
- 12 pieces jumbo pasta shells
- 2 cups marinara sauce
Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese Reserve 1/2 cup for topping
- 1 cup grated Parmesan cheese Reserve 1/2 cup for topping
Vegetables and Seasonings
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- In a large bowl, mix together ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, chopped spinach, garlic, salt, and pepper.
Assembly
- Carefully stuff each pasta shell with the spinach and ricotta mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and top with the remaining marinara sauce.
- Sprinkle the remaining mozzarella and Parmesan cheese on top.
Baking
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serving
- Garnish with fresh basil before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat by covering with foil and warming in the oven. You can also freeze them before baking, just wrap tightly in plastic wrap and aluminum foil.