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Classic Ricotta Spinach Stuffed Shells
Anderson Jorge

Classic Ricotta Spinach Stuffed Shells

Classic Ricotta Spinach Stuffed Shells
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Course: Main Dish
Cuisine: Italian-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

Pasta
  • 18 –20 jumbo pasta shells – large pasta shells designed for stuffing
  • Salt – used to season the pasta water
Spinach Ricotta Filling
  • 1 tablespoon olive oil – used for sautéing garlic and spinach
  • 3 garlic cloves minced – adds aromatic flavor
  • 4 cups fresh spinach – cooked until wilted for the filling
  • 15 oz ricotta cheese – creamy base of the filling
  • ½ cup grated Parmesan cheese – adds savory depth
  • 1½ cups shredded mozzarella cheese – melted into the filling
  • 2 tablespoons cream cheese – adds extra creaminess
  • 1 large egg – helps bind the filling together
  • ½ teaspoon salt – enhances flavor
  • ¼ teaspoon black pepper – mild seasoning
  • ½ teaspoon dried basil – classic Italian herb
  • ½ teaspoon dried parsley – adds herb flavor
  • ½ teaspoon dried oregano – enhances Italian taste
Sauce & Topping
  • 24 oz marinara sauce – coats the shells and keeps them moist
  • 1½ cups shredded mozzarella cheese – melted topping
  • Fresh parsley chopped – garnish before serving

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil.
  3. Cook jumbo shells until just slightly under al dente.
  4. Drain and rinse the shells with cool water.
  5. Set the pasta aside to cool slightly.
  6. Heat olive oil in a skillet over medium heat.
  7. Add minced garlic and cook for about 1 minute.
  8. Add spinach and cook until wilted.
  9. Remove from heat and allow the mixture to cool.
  10. In a mixing bowl combine ricotta cheese, Parmesan, half of the mozzarella, cream cheese, egg, salt, pepper, basil, parsley, and oregano.
  11. Stir until the mixture is smooth.
  12. Fold in the cooled spinach and garlic mixture.
  13. Spread half of the marinara sauce on the bottom of the baking dish.
  14. Fill each pasta shell with the ricotta mixture.
  15. Arrange the stuffed shells in the baking dish.
  16. Spoon remaining marinara sauce over the shells.
  17. Sprinkle remaining mozzarella cheese over the top.
  18. Cover and bake for 20 minutes.
  19. Remove the cover and bake another 10 minutes until cheese is melted and golden.
  20. Garnish with fresh parsley before serving.

Notes

  • Protein: 22 g
  • Carbohydrates: 38 g
  • Fat: 20 g
  • Fiber: 3 g
  • Sugar: 6 g
  • Sodium: 620 mg