Spinach and Ricotta Stuffed Shells
Jumbo pasta shells filled with herbed ricotta and spinach, nestled in marinara, and baked under a blanket of melted mozzarella. Classic Italian-American comfort food.
Photo by Gursimrat Ganda on Unsplash
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese (whole milk)
- 2 cups fresh spinach (wilted and squeezed dry)
- 1 cup mozzarella cheese (shredded, divided)
- ½ cup Parmesan cheese (grated)
- 1 large egg
- 2 cloves garlic (minced)
- ¼ cup fresh basil (chopped)
- 2 cups marinara sauce
- ¼ tsp nutmeg
How to Make It
- 1
Cook pasta shells in salted boiling water until al dente. Drain and spread on a baking sheet to cool.
- 2
Preheat oven to 375°F. Mix ricotta, spinach, 1/2 cup mozzarella, Parmesan, egg, garlic, basil, and nutmeg. Season with salt and pepper.
- 3
Spread 1 cup marinara in the bottom of a 9x13 baking dish. Fill each shell with a heaping tablespoon of the ricotta mixture and nestle them into the dish.
- 4
Spoon remaining marinara over the shells. Top with remaining mozzarella.
- 5
Cover with foil and bake 25 minutes. Uncover and bake 10–15 minutes more until cheese is bubbly and lightly browned.