Spinach and Ricotta Stuffed Shells
Delicious jumbo pasta shells stuffed with a creamy ricotta-spinach mixture, topped with marinara and mozzarella for a cozy, family-friendly dinner.
Ingredients
For the pasta and filling
- 12 pieces jumbo pasta shells
- 2 cups whole-milk ricotta cheese Gives richer flavor.
- 1 cup cooked and chopped spinach Squeeze out excess water; use fresh or thawed frozen.
- 1 cup mozzarella cheese, grated Split between filling and topping.
- 1/2 cup Parmesan cheese, grated
- 1 large egg Binds the filling.
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste Salt and freshly ground black pepper
For the sauce
- 2 cups marinara sauce Use jarred or homemade.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo shells in salted boiling water according to package instructions until al dente. Drain and let cool slightly.
- In a large bowl, combine ricotta, cooked chopped spinach, half the mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Stir until smooth and evenly mixed.
- Spoon the ricotta mixture into each shell (about 2 tablespoons per shell) and place the filled shells seam-side up in a single layer in a baking dish.
- Pour marinara sauce evenly over the shells. Sprinkle the remaining mozzarella on top.
Baking
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake an additional 10 minutes, until the cheese is bubbly and lightly golden.
- Let cool for 5-10 minutes before serving.
Notes
For lighter version, use part-skim ricotta and low-moisture mozzarella. Add fresh herbs for brightness. To increase greens, use a mix of spinach and finely chopped kale or chard. Excess moisture in spinach can lead to watery filling.