Spinach and Ricotta Stuffed Shells are a comforting classic that combines creamy cheeses with fresh spinach, all nestled in tender pasta shells. This dish is perfect for a cozy dinner and is sure to please both vegetarians and meat-lovers alike.
Jumbo pasta shells are the perfect vessel for holding our delicious filling. Cook them just until al dente, so they don't fall apart when stuffed. Ricotta cheese brings a creamy texture and mild flavor, while mozzarella cheese adds that irresistible melty goodness. A bit of Parmesan cheese gives a salty, nutty kick to the dish, with some reserved for the topping. Our star veggie, fresh spinach, adds color and nutrients, balancing the richness of the cheeses. Marinara sauce ties everything together with its tangy and slightly sweet flavor. An egg helps bind the filling, and a touch of salt and ground black pepper enhances all the flavors. Olive oil is used to sauté the spinach and garlic, giving it a delicate flavor. Garlic adds a fragrant depth, while dried oregano and dried basil lend an aromatic Italian flair.
This dish pairs beautifully with a crisp green salad tossed in a light vinaigrette. For a heartier meal, serve it alongside garlic bread or a crusty baguette. A glass of Pinot Grigio or Chianti complements the flavors wonderfully.
First things first, preheat your oven to 375°F (190°C). You don’t want to forget this step and end up waiting on your oven later! Lightly grease a 9x13-inch baking dish so our shells don’t stick. Next, get your jumbo pasta shells boiling. Cook them according to the package instructions until they're al dente. This usually takes about 9-10 minutes. Drain them, and set them aside to cool.
Now, grab a large skillet and heat up a tablespoon of olive oil over medium heat. Toss in the minced garlic and sauté for about a minute, until it smells amazing. Add the chopped spinach to the skillet and cook until it’s just wilted, which takes about 3-4 minutes. Remove it from the heat and let it cool a bit. This makes it easier to mix into the cheese without melting it.
In a large mixing bowl, combine the ricotta cheese, 1/2 cup of Parmesan, mozzarella, egg, salt, pepper, oregano, and basil. Stir in the cooled spinach mixture until everything is well combined. This is your creamy, dreamy stuffing!
Take each cooked pasta shell and gently fill it with the ricotta and spinach mixture. Place them into the prepared baking dish, snuggled up close to each other. Once all the shells are filled, pour the marinara sauce evenly over the top, making sure each shell gets a nice coating. Sprinkle the remaining Parmesan cheese over the top for that golden, cheesy finish.
Cover the dish with aluminum foil and pop it into your preheated oven. Bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is golden and bubbly. Let it cool slightly before serving. Enjoy the heavenly aroma that fills your kitchen!
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