Spinach and Ricotta Stuffed Shells
Indulge in the comforting flavors of Italy with these creamy Spinach and Ricotta Stuffed Shells—perfect for a cozy dinner that feels like a hug on a plate!
Ingredients
- 16 jumbo pasta shells
- 1½ tbsp olive oil
- 2 tsp fresh garlic minced
- 4 cups fresh spinach leaves roughly chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- ½ cup grated Parmesan cheese plus extra for serving
- 1 large egg
- 1 tbsp fresh basil finely chopped
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1¼ cups marinara sauce
Instructions
- Preheat the oven to 375°F (190°C). Cook the pasta shells al dente according to package instructions. Drain and set aside.
- In a large skillet over medium-high heat, heat olive oil. Add minced garlic and cook until it starts to brown, about 1-2 minutes. Add the chopped spinach and cook until wilted but still bright green, around 3-4 minutes. Let it cool.
- In a mixing bowl, combine the cooked spinach, ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper until well mixed.
- Pour 1/2 cup of marinara sauce into an 8x8-inch baking dish. Fill each pasta shell generously with the spinach and cheese mixture and place them in the baking dish.
- Cover the shells with the remaining marinara sauce. Bake covered with foil for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is slightly browned and the sauce is bubbling.
- Serve warm, sprinkled with additional Parmesan cheese.
Notes
Notes:
For a twist, add cooked ground beef or turkey to the cheese and spinach mixture for a heartier dish.
For a twist, add cooked ground beef or turkey to the cheese and spinach mixture for a heartier dish.