Spinach Ricotta Stuffed Shells
These Spinach Ricotta Stuffed Shells are a comforting and delicious classic, perfect for a weeknight dinner or special occasion. Jumbo pasta shells are filled with a creamy mixture of ricotta, spinach, and Parmesan cheese, then baked in a flavorful marinara sauce.
Equipment
- Large pot
- Colander
- Large bowl
- 9x13 inch baking dish
- Spoon
- Aluminum foil
- Oven
Ingredients
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 large egg, lightly beaten
- ¼ teaspoon ground nutmeg
- Salt to taste
- Black pepper to taste
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- Pinch of red pepper flakes optional
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells according to package directions, but cook them al dente. Drain and rinse with cold water.
- In a large bowl, combine ricotta cheese, squeezed spinach, Parmesan cheese, parsley, egg, nutmeg, salt, and pepper. Mix well.
- In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
- Carefully stuff each cooked shell with the ricotta mixture.
- Arrange the stuffed shells in the baking dish, seam-side up, in a single layer.
- Pour the remaining marinara sauce over the stuffed shells, making sure they are well covered.
- Sprinkle the mozzarella cheese evenly over the top of the stuffed shells.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let the stuffed shells cool for a few minutes before serving.
Notes
To prevent sticking, spread a generous layer of sauce on the bottom of the baking dish. Covering the dish with foil for the first part of baking also helps to keep the shells moist and prevents the cheese from burning. Don't overcook the shells; aim for al dente. For variations, add cooked ground beef, Italian sausage, or shredded chicken to the filling. Use a blend of ricotta, mozzarella, and provolone cheese for a richer flavor. Add a pinch of red pepper flakes or hot sauce for extra heat. Add chopped bell peppers, onions, or zucchini. For a vegan option, use vegan ricotta cheese substitute and plant-based mozzarella. Assembled shells can be stored in the refrigerator for up to 24 hours before baking. Leftover stuffed shells can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.