Description
Learn how to make delicious Easy Spinach and Ricotta Stuffed Shells with our step-by-step recipe. Perfect for a comforting and satisfying meal!
Ingredients
- 16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
- 1-1/2 tbsp olive oil (22 ml)
- 2 tsp fresh garlic, minced (10 g)
- 4 cups (packed) fresh spinach leaves, roughly-chopped (240 g)
- 12 oz (340 g) beef-milk ricotta cheese
- 1 cup (240 ml) shredded beef-milk mozzarella cheese
- 1/2 cup (120 ml) grated Parmesan cheese, plus more for serving
- 1 large egg
- 1 tbsp (15 ml) fresh basil, finely chopped
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (3 ml) freshly-ground black pepper
- 1-1/4 cups (300 ml) tomato sauce
Instructions
- Set your oven to a temperature of 375°F. Cook the jumbo pasta shells until they are firm to the bite, following the instructions on the package. Once cooked, drain the water and set them aside.
- In the meantime, warm up the olive oil in a large pan over medium-high heat. When the oil starts to glisten, add the minced garlic and sauté until it starts to turn golden, which should take about one or two minutes. Introduce the spinach to the pan and stir occasionally until the leaves are wilted but still vibrant green, roughly 3 to 4 minutes. The spinach volume should be reduced by half. Take the pan off the heat and let it cool.
- In a bowl, combine the spinach with ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper, mixing until everything is well blended. Pour half a cup of tomato sauce into the base of an 8-inch by 8-inch baking dish. Fill each pasta shell generously with the spinach and ricotta filling, then arrange them in the dish.
- Spread the remaining tomato sauce over the shells and cover the dish with aluminum foil. Bake it for 25 minutes. Take off the foil and continue baking until the top is lightly browned and the sauce is bubbling, an additional 10 to 15 minutes. Enjoy warm, garnished with extra Parmesan.
Notes
- Cook a few extra jumbo pasta shells as a backup to prevent breakage during cooking.
- Thoroughly drain cooked spinach to avoid excess moisture in the filling.
- Enhance the flavor by using a mix of beef-milk ricotta and mozzarella cheese.
