Spinach and Ricotta Stuffed Shells

Ingredients

• Jumbo pasta shells: 12-16 shells
• Ricotta cheese: 15 ounces
• Cream cheese: 4 ounces, softened
• Egg: 1 large
• Fresh spinach: 2 cups, chopped (or frozen spinach, thawed and drained)
• Mozzarella cheese: 1 cup, shredded
• Parmesan cheese: ½ cup, grated
• Garlic: 2 cloves, minced
• Olive oil: 1 tablespoon
• Salt and pepper: to taste
• Marinara sauce: 2 cups (store-bought or homemade)
• Basil or Italian seasoning: optional, for added flavor

Instructions

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

1. Cook the Pasta Shells:

• Bring a large pot of salted water to a boil. Cook the jumbo shells for about 2 minutes less than the package instructions recommend to keep them slightly undercooked. Drain and rinse with cold water to stop the cooking process. Set aside.

1. Prepare the Filling:

• In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
• In a large mixing bowl, combine ricotta cheese, cream cheese, egg, chopped spinach, half of the mozzarella, half of the Parmesan, and the sautéed garlic. Season with salt and pepper. Mix until well combined.

1. Stuff the Shells:

• Spread about 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
• Carefully stuff each pasta shell with the ricotta mixture and place them in the baking dish on top of the sauce.

1. Add Sauce and Cheese:

• Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella and Parmesan cheese on top.

1. Bake:

• Cover with foil (to prevent sticking) and bake for about 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

1. Serve:

• Let cool for a few minutes before serving. Garnish with fresh basil or Italian seasoning if desired.

Tips

• For a richer flavor, consider adding herbs like basil or Italian seasoning to the filling.
• You can prepare this dish ahead of time by assembling it without baking and refrigerating it until you’re ready to cook.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Enjoy your delicious Spinach and Ricotta Stuffed Shells!