Description
Stuffed shells with ricotta cheese and spinach combine creamy ricotta, fresh spinach, jumbo pasta shells and even more cheese, for a dinner that feels special. This pasta dish is a family favorite and is perfect for potlucks or dinner at home.
Ingredients
Scale
- 24 - 26 jumbo pasta shells
- 6 oz fresh spinach
- 3 1/2 cups ricotta cheese, drained
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup Parmesan cheese
- 1 egg
- 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons Italian seasoning
- 1 jar (24 ounces) marinara sauce
Instructions
- Preheat 375° F.
- Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions, about 9 minutes to al dente. Drain and rinse with cool water.
- While the pasta is cooking, bring water to boil in a medium pot. Add the fresh spinach and blanch for 30 seconds. Remove from the heat and rinse in cold water. Drain well and pat dry. Roughly chop the spinach.
- In a mixing bowl, combine the drained chopped spinach, ricotta, 1 cup mozzarella cheese, Parmesan cheese, egg, salt, pepper, garlic powder, and Italian seasoning.
- Spread 1 cup marinara in the bottom of a 9x13 baking dish.
- Fill the shells with the ricotta and spinach mixture and place open side up in the prepared baking dish.
- Pour the remaining marinara sauce over the pasta shells. Cover with aluminum foil.
- Bake for 30 minutes covered in foil. Remove the foil, sprinkle the remaining mozzarella over the pasta, and bake an additional 10 minutes.
- Serve hot and enjoy.
Notes
- Do not overcook the pasta, it will likely tear while stuffing them with the cheese.
- Dry the spinach well, to prevent a watery cheese mixture.
- Use freshly shredded mozzarella and parmesan for optimal melting and best flavor.
- Use a piping bag or a ziplock bag with a corner cut off to best fill the shells with the ricotta and spinach mixture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Oven