Oven-Baked Spinach Ricotta Stuffed Shells 🍝🌱
Oven-Baked Spinach Ricotta Stuffed Shells are a comforting Italian-American dish featuring large pasta shells filled with a creamy mixture of ricotta cheese, fresh spinach, and herbs, all baked in a rich marinara sauce. This dish is not only delicious but also visually appealing, making it perfect f
Ingredients
- 12 jumbo shells jumbo pasta shells uncooked
- 2 cups fresh spinach chopped
- 1 cup ricotta cheese whole milk
- 1 cup marinara sauce for layering
- 1 cup mozzarella cheese shredded, for topping
- 1 large egg beaten
- 1/2 teaspoon nutmeg freshly grated
- 1 tablespoon olive oil for sautéing
- 3 cloves garlic minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt to taste
- 2 tablespoons Parmesan cheese grated, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cook the jumbo shells in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and set aside to cool.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped spinach, sautéing for about 3-4 minutes until the spinach is wilted. Remove from heat and let cool slightly.
- In a mixing bowl, combine the ricotta cheese, beaten egg, sautéed spinach and garlic, nutmeg, salt, and black pepper. Mix until well combined.
- Spread 1/2 cup of the marinara sauce on the bottom of a 9x13 inch baking dish. Stuff each cooked shell with about 2 tablespoons of the ricotta and spinach mixture and place them in the dish.
- Once all shells are stuffed, pour the remaining marinara sauce over the shells and sprinkle with shredded mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
- Allow the dish to cool for a few minutes before serving. Garnish with additional Parmesan cheese if desired.
Notes
Tip 1: For added flavor, you can mix in some fresh herbs like basil or parsley into the ricotta filling.
Tip 2: These stuffed shells can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
Variation: Try adding cooked ground meat or Italian sausage to the ricotta mixture for a heartier version.
Tip 2: These stuffed shells can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
Variation: Try adding cooked ground meat or Italian sausage to the ricotta mixture for a heartier version.