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Spinach and Ricotta Stuffed Shells Recipe

Italian · Main course · 60 min total

Jumbo pasta shells filled with a creamy spinach and ricotta mixture, baked in marinara sauce and topped with melted mozzarella. A comforting and satisfying Italian-inspired main dish.

Ingredients

• 24 jumbo pasta shells
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 10 ounces fresh spinach
• 15 ounces ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 3 cups marinara sauce

Instructions

1. Preheat oven to 375°F (190°C). Cook jumbo shells according to package directions until al dente. Drain and rinse with cold water; set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Add spinach and cook until wilted, about 3 minutes. Remove from heat, let cool slightly, then squeeze out excess moisture and chop finely.
3. In a large bowl, combine chopped spinach, ricotta, 1/2 cup mozzarella, Parmesan, egg, salt, pepper, and nutmeg. Mix well.
4. Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Fill each shell with about 1 tablespoon of the ricotta mixture and place in the dish, open side up.
5. Pour remaining 2 cups of marinara sauce over the shells. Sprinkle with remaining 1/2 cup mozzarella.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until bubbly and cheese is melted. Let rest for 5 minutes before serving.

Tips

• To prevent shells from tearing, cook them just until al dente and handle gently.
• Leftover stuffed shells can be refrigerated for up to 3 days or frozen for up to 3 months.
• For a richer flavor, use whole-milk ricotta and freshly grated Parmesan.

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