Spinach Ricotta Stuffed Shells (Print Version)
# Ingredients:
→ Pasta & Sauce
01 -
12 jumbo pasta shells
02 -
2 cups marinara sauce
→ Cheese Filling
03 -
1 ½ cups ricotta cheese
04 -
1 cup mozzarella cheese, shredded (plus extra for topping)
05 -
½ cup parmesan cheese, grated
06 -
1 large egg
→ Vegetables & Seasonings
07 -
1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
08 -
2 cloves garlic, minced
09 -
¼ teaspoon nutmeg, optional
10 -
1 tablespoon olive oil
11 -
Salt and pepper, to taste
12 -
Fresh basil or parsley, for garnish
# Instructions:
01 -
Preheat oven to 375°F (190°C). Prepare spinach - if fresh, wash and chop; if frozen, thaw and drain.
02 -
Cook jumbo pasta shells in salted water until al dente. Drain and set aside.
03 -
Heat olive oil in a skillet, sauté minced garlic until fragrant. Add spinach and cook until wilted, season with salt and pepper.
04 -
Mix ricotta, mozzarella, parmesan, egg, nutmeg, and the spinach mixture in a bowl until well combined.
05 -
Spread marinara sauce in baking dish. Stuff shells with cheese mixture and place them seam side up. Top with remaining sauce and extra mozzarella.
06 -
Cover with foil and bake for 25 minutes. Uncover and bake 10 more minutes until cheese is bubbly and golden. Garnish with fresh herbs before serving.
# Notes:
01 -
Can add red pepper flakes for extra heat
02 -
Extra cheese can be added in the last 10 minutes of baking
03 -
Best served with garlic bread or green salad