Description
A comforting dish of large pasta shells filled with creamy ricotta and fresh spinach, baked in marinara sauce.
Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach (or 1 cup frozen spinach, well drained)
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Prepare the shells: Cook the pasta shells according to package instructions until al dente. Drain and set aside. Drizzle a bit of olive oil to prevent sticking.
- Make the filling: In a skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant. Toss in the fresh spinach and sauté until just wilted. Allow to cool slightly.
- Mix the filling: In a bowl, combine ricotta, sautéed spinach, salt, pepper, and a handful of Parmesan cheese. Stir until everything is well blended and creamy.
- Stuff the shells: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce at the bottom of a baking dish. Stuff each shell generously with the ricotta-spinach mixture and line them up in the dish.
- Top with sauce and cheese: Once all shells are stuffed, pour remaining marinara sauce over the top and sprinkle with additional Parmesan and herbs if desired.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and golden.
- Let it rest: Allow the dish to sit for about 10 minutes before serving. This helps the flavors meld together and makes serving easier.
Notes
Feel free to substitute ricotta with cottage cheese or almond-based cheese for a vegan option. Sautéed kale or Swiss chard can replace spinach.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Spinach, Ricotta, Stuffed Shells, Pasta, Italian, Vegetarian