Spinach and Ricotta Stuffed Shells
Delicious and creamy stuffed pasta shells filled with spinach and cheese, baked in marinara sauce—a comfort food favorite.
Ingrédients
For the Filling
- 1 cup ricotta cheese Can substitute with cottage cheese or vegan ricotta.
- 1 cup spinach, cooked and chopped Fresh or frozen can be used.
- 1 cup mozzarella cheese, shredded Reserve half for topping.
- 1/2 cup Parmesan cheese, grated Can opt for nutritional yeast for a vegan option.
- 1 large egg For an egg-free version, use a flax egg.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
For the Pasta
- 12 large pasta shells Look for large pasta shells specifically for stuffing.
For Assembly
- 2 cups marinara sauce Any tomato-based sauce can be used.
- 1 tablespoon olive oil
Instructions
Preparation
- Start by clearing your kitchen space and gathering all your ingredients and tools.
- Boil a large pot of salted water and cook the pasta shells according to package instructions until al dente, about 8-10 minutes. Drain and cool under cold water.
- In a mixing bowl, combine the ricotta, cooked spinach, half of the mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix well until creamy.
Assembly
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Fill each cooled pasta shell with the spinach and cheese mixture, then place them in a single layer on the marinara sauce.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle the reserved mozzarella cheese on top.
Baking
- Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
Serving
- Let the shells cool for a few minutes before serving. Optionally garnish with extra Parmesan or fresh herbs.
Notes
These stuffed shells are versatile; customize the filling with different greens or proteins. Serve with a garden salad and garlic bread for a complete meal.