Stuffed Pasta Shells with Ricotta and Spinach
A delightful dish featuring jumbo pasta shells filled with creamy ricotta, fresh spinach, and Italian herbs, perfect for family gatherings.
Ingredients
For the filling
- 15 oz Ricotta cheese Creamy and rich, serves as the base for stuffing.
- 3 cups Fresh spinach, chopped Adds color, flavor, and nutrition.
- 1/2 cup Parmesan cheese, grated Brings a nutty essence that complements ricotta.
- 1/4 cup Fresh basil, chopped Aromatic and fragrant.
- 1 large Egg Binds the filling together.
- Salt and pepper to taste Salt and pepper Ensure the filling is seasoned properly.
For the pasta and sauce
- 12-16 pieces Jumbo pasta shells The perfect vessel for holding the filling.
- 2 cups Marinara sauce For layering and drizzling.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Boil water in a large pot with a pinch of salt. Cook the jumbo shells for about 8-10 minutes or until al dente. Drain and set aside.
- In a large bowl, combine ricotta, chopped spinach, grated Parmesan, fresh basil, and the egg. Season with salt and pepper, then mix until well incorporated.
Assembly
- Gently fill each shell with the ricotta mixture and place in a baking dish side by side.
- Pour half of the marinara sauce over the stuffed shells.
Baking
- Sprinkle a little extra Parmesan on top, cover the dish with foil, and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until bubbling and golden.
Notes
Can be made ahead of time and stored in the fridge for up to 2 days. Leftovers can be stored in an airtight container for up to 3 days or frozen for a month.