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Spinach and Ricotta Stuffed Shells

Delicious Spinach and Ricotta Stuffed Shells
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Indulge in the comforting flavors of Spinach and Ricotta Stuffed Shells. Jumbo pasta shells are filled with a creamy, cheesy mixture of ricotta and spinach, then baked in a rich marinara sauce for a satisfying and delicious meal.

Ingredients

Scale
  • 1 (12 ounce) package jumbo pasta shells
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 ounces marinara sauce

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cook pasta shells according to package directions. Drain and rinse with cold water.
  3. While pasta is cooking, heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. In a large bowl, combine spinach, ricotta cheese, Parmesan cheese, basil, egg, salt, and pepper. Mix well.
  5. Spoon about 1/4 cup of the spinach mixture into each cooked pasta shell.
  6. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in the dish.
  7. Pour the remaining marinara sauce over the shells.
  8. Bake for 20-25 minutes, or until heated through and the sauce is bubbly.
  9. Let cool slightly before serving.

Notes

For a richer flavor, add a layer of mozzarella cheese on top of the shells during the last 5 minutes of baking.

Find it online: https://grilldrip.com/spinach-and-ricotta-stuffed-shells/