Description
Delicious spinach and ricotta stuffed jumbo pasta shells baked in a rich marinara sauce topped with melted mozzarella and parmesan cheese. This classic Italian-inspired dish combines tender pasta filled with a creamy, flavorful spinach and cheese mixture for a hearty and comforting meal perfect for family dinners or special occasions.
Ingredients
Shells
- 6 ounces jumbo shells (about 20 shells), cooked according to package instructions and drained well
Filling
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5 ounces baby spinach
- 15 ounces ricotta cheese
- 1 large egg
- 1 cup grated mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Topping and Sauce
- 1.5 cups grated mozzarella cheese (divided with 1 cup in filling)
- 24 ounces (2.5 cups) marinara sauce, divided
- Cooking spray for baking dish and foil
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C). Spray a 9×13 inch baking dish with cooking spray. Pour half of the marinara sauce (about 1.25 cups) into the bottom evenly and set aside.
- Sauté Spinach and Garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add baby spinach and cook until wilted, approximately 2 minutes. Remove from heat.
- Drain Spinach Mixture: Transfer the spinach and garlic mixture to a fine mesh sieve. Press firmly with hands or wrap in a towel to squeeze out all excess liquid. Place onto a cutting board and chop finely.
- Prepare Ricotta Filling: In a medium bowl, combine ricotta cheese and egg, mixing until smooth. Stir in 1 cup of mozzarella, parmesan cheese, salt, and black pepper. Fold in the chopped spinach mixture thoroughly until well combined.
- Stuff Shells: Open each cooked pasta shell and fill generously with the ricotta and spinach mixture. Arrange the stuffed shells in a single layer over the marinara sauce in the prepared baking dish.
- Add Remaining Sauce and Cheese: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup mozzarella cheese on top.
- Bake: Lightly coat a sheet of foil with cooking spray or oil to prevent sticking and cover the baking dish securely. Bake covered for 20 minutes, then remove the foil and bake uncovered for an additional 10 minutes or until the cheese is melted and golden brown.
- Cool and Serve: Remove the dish from the oven and let it cool for 10 minutes to set before serving. Enjoy your comforting spinach and ricotta stuffed shells!
Notes
- Make sure to squeeze out as much liquid from the spinach to prevent soggy filling.
- Jumbo shells must be cooked al dente to hold the filling without breaking.
- Use fresh marinara sauce or your favorite store-bought brand for best flavor.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- For a gluten-free version, substitute jumbo gluten-free pasta shells.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
