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Spinach Ricotta Stuffed Shells Recipe

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Delicious Spinach Ricotta Stuffed Shells featuring jumbo pasta shells filled with a flavorful mixture of sautéed spinach, ricotta, parmesan, and herbs, baked in tomato sauce and topped with melted mozzarella cheese. Perfect as a comforting vegetarian main dish ideal for family gatherings or meal prep.

Ingredients

Filling

  • 10 ounces frozen spinach, thawed and drained
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups whole milk ricotta cheese
  • 1/2 cup parmesan cheese, grated
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 2 tablespoons fresh basil (optional)
  • 2 teaspoons fresh thyme (optional)

Pasta & Assembly

  • 16 jumbo pasta shells
  • 16 ounces pasta sauce
  • 1 cup mozzarella cheese, shredded
  • Fresh pesto (optional, for garnish)

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the stuffed shells.
  2. Cook the pasta shells: Prepare the jumbo shells according to the package instructions but reduce the cooking time by 1-2 minutes so they are slightly undercooked. Drain and rinse under cold water to stop cooking, then lightly drizzle with olive oil to prevent sticking.
  3. Prepare the spinach: Thoroughly drain the thawed spinach by squeezing out any excess water to avoid watery filling.
  4. Sauté aromatics and spinach: Heat olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, and optional red pepper flakes. Cook until softened and lightly browned. Stir in the drained spinach and cook for an additional 3 minutes. Remove from heat and allow to cool slightly.
  5. Mix the filling: In a large bowl, combine ricotta, egg, parmesan cheese, kosher salt, black pepper, nutmeg, fresh basil, and thyme. Fold in the sautéed spinach mixture until well incorporated. Set aside.
  6. Prepare the baking dish: Pour half of the pasta sauce into the bottom of a 2-quart baking dish spreading evenly.
  7. Fill the shells: Spoon about 2-3 tablespoons of the ricotta spinach filling into each jumbo pasta shell. Arrange the filled shells neatly in the baking dish over the sauce.
  8. Add remaining sauce and cheese: Spoon the remaining pasta sauce evenly over the tops of the stuffed shells. Sprinkle shredded mozzarella cheese over everything.
  9. Bake: Place the baking dish in the preheated oven and bake for 25-35 minutes, until the sauce is bubbling and the cheese is melted and slightly golden.
  10. Garnish and serve: Remove from oven and, if using, garnish with fresh pesto. Serve immediately for best taste and texture.
  11. Storage: Cover leftovers and refrigerate for up to 5 days. Reheat gently in the microwave for a quick meal.

Notes

  • For extra flavor, use homemade tomato sauce or your favorite store-bought marinara.
  • Make sure to thoroughly drain the spinach to prevent watery filling which can cause soggy shells.
  • You can double the recipe easily; just use a larger baking dish and increase sauce amount accordingly.
  • Leftovers keep well and taste great reheated, making this a perfect make-ahead dish.
  • If fresh herbs are not available, dried herbs can be substituted at 1/3 the amount.

Find it online: https://recipefeastful.com/spinach-ricotta-stuffed-shells-recipe/