Spinach and Ricotta Stuffed Shells: A Classic Comfort Dish

Welcome back to our culinary blog, where today we’re diving into a beloved Italian-inspired classic that combines the creamy, rich flavors of cheese with the fresh, earthy taste of spinach. Our Spinach and Ricotta Stuffed Shells recipe is a perfect blend of comfort and sophistication, featuring jumbo pasta shells generously filled with a creamy mixture of ricotta cheese, spinach, and herbs, all baked to perfection in a savory tomato sauce and topped with gooey mozzarella cheese. This dish is not only a feast for the taste buds but also a beautiful presentation that’s sure to impress at any dinner table.

Ingredients:

For the Filling:

• 2 cups ricotta cheese
• 1 cup cooked spinach, squeezed and chopped
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste

For the Assembly:

• 24 jumbo pasta shells
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

Prep the Pasta Shells:

Cook the jumbo pasta shells according to the package instructions until they are al dente. Rinse under cold water and set aside to cool.

Make the Filling:

In a mixing bowl, combine the ricotta cheese, cooked spinach, Parmesan cheese, egg, oregano, basil, salt, and pepper. Mix well until the filling is creamy and uniform.

Fill the Shells:

Preheat your oven to 375°F (190°C).

Spread a thin layer of marinara sauce in the bottom of a baking dish.

Take a pasta shell and fill it with the ricotta-spinach mixture, then place it in the baking dish. Repeat with the remaining shells.

Bake:

Once all the shells are filled and placed in the dish, pour the remaining marinara sauce over the top. Sprinkle with shredded mozzarella cheese.

Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.