Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a delightful culinary treat that brings together the creamy richness of ricotta, the vibrant freshness of spinach, and the comforting embrace of pasta. This dish is perfect for family dinners or special occasions, showcasing restaurant-quality flavors with simple ingredients. With a golden cheese topping and a savory marinara sauce, each bite offers an explosion of taste that will leave everyone asking for seconds.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4 (approx. 3 stuffed shells per serving) 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese (whole milk)
- 2 cups fresh spinach (chopped)
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 egg
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking dish with nonstick spray.
- In a large pot of salted boiling water, cook the pasta shells until al dente (about 9 minutes). Drain without rinsing.
- In a mixing bowl, combine ricotta, chopped spinach (squeeze out excess moisture), Parmesan, egg, nutmeg, salt, and pepper until smooth.
- Generously fill each shell with the ricotta mixture and place them seam-side up in the prepared baking dish.
- Pour marinara sauce over the shells until well-coated; sprinkle with additional Parmesan.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 10 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
Keywords: For added flavor, mix in some sun-dried tomatoes or swap ricotta for cottage cheese. Use a pastry bag to fill the shells neatly and avoid mess. You can prepare these shells ahead of time; just add extra baking time if they come straight from the fridge.