Ricotta and Spinach Stuffed Shells
You'll love the creamy, cheesy goodness of ricotta and spinach stuffed shells. This Italian classic packs a nutritious punch, blending protein-rich ricotta with vitamin-packed spinach. Seasoned to perfection, these baked shells offer a balance of flavors that'll have your taste buds dancing.
Equipment
- Large pot
- Oven
- Airtight container
Ingredients
- 1 box jumbo pasta shells for stuffing
- 15 oz ricotta cheese creamy filling
- 10 oz fresh spinach sautéed
- 2 cloves garlic minced
- 1 tsp basil dried or fresh
- 1 tsp black pepper to taste
- 1 cup shredded mozzarella cheese for topping
- 1 cup marinara sauce for baking
- 1 tsp salt for boiling pasta
Instructions
- Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
- In a bowl, combine chilled ricotta, sautéed spinach, minced garlic, basil, and black pepper. Mix until well combined.
- Preheat oven to 375°F (190°C). Stuff each cooked shell with the ricotta and spinach mixture. Place stuffed shells in a baking dish and cover with marinara sauce and shredded mozzarella.
- Bake for 20-25 minutes until cheese is melted and bubbly. Let cool slightly before serving.
Notes
Feel free to experiment with different fillings or sauces to suit your taste preferences. Properly chilling the filling before stuffing helps maintain its texture.