Teresa's Recipes
Ricotta and Spinach Stuffed Jumbo Shells
Indulge in these Ricotta and Spinach Stuffed Jumbo Shells, a delightful Italian classic that marries creamy ricotta with vibrant spinach, all enveloped in tender pasta shells. Topped with a rich marinara sauce and bubbly mozzarella, this dish is a warm hug on a plate, perfect for family gatherings or cozy weeknight dinners. The tradition of stuffing pasta dates back centuries in Italy, symbolizing the joy of sharing meals with loved ones. Each bite is a celebration of flavors and textures, promising to transport you straight to the heart of Italian cuisine.
Ingredients
- 12-15 shells Jumbo pasta shells
- 15 ounces Ricotta cheese
- 2 cups, cooked and chopped Fresh spinach
- 1, beaten Egg
- 1/2 cup Grated Parmesan cheese
- 1 1/2 cups, divided Shredded mozzarella cheese
- 2 cups Marinara sauce
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1/2 teaspoon Garlic powder
- for garnish Fresh basil
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 450
- Fat: 20g
- Carbs: 50g
- Protein: 25g
- Sodium: 600mg
- Sugar: 6g
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- In a large mixing bowl, combine the ricotta cheese, cooked and chopped spinach, beaten egg, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper. Mix thoroughly until well combined.
- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
- Carefully stuff each cooked pasta shell with the ricotta and spinach mixture, ensuring they are generously filled. Place the stuffed shells in the baking dish, opening side up.
- Once all shells are stuffed, pour the remaining marinara sauce evenly over the top, ensuring each shell is well-coated.
- Sprinkle the shredded mozzarella cheese generously over the marinara sauce.
- Cover the baking dish with aluminum foil to retain moisture and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Allow the dish to cool for a few minutes before serving. Garnish with fresh basil or additional Parmesan, if desired.
Tips
- For a spicier kick, add crushed red pepper flakes to the marinara sauce.
- You can substitute half of the ricotta with cottage cheese for a lighter version.
- Feel free to mix in other vegetables, like mushrooms or zucchini, to the ricotta filling for added nutrition.