Description
Delicious and comforting Spinach and Ricotta Stuffed Shells featuring jumbo pasta shells filled with a creamy mixture of ricotta, spinach, and parmesan, baked in marinara sauce and topped with melted mozzarella cheese. This classic Italian-American baked pasta dish is perfect for a family dinner and offers a satisfying blend of flavors and textures.
Ingredients
Scale
Pasta and Sauce
- 24 uncooked jumbo shells
- 1 (24 ounce) jar marinara sauce
Filling
- 16 ounces frozen spinach (thawed and squeezed to remove water)
- 15 ounces ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- Pepper, to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Topping
- 2 cups shredded mozzarella cheese
For Serving (Optional)
- Fresh basil and/or chopped parsley, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the top third for optimal baking heat distribution.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook them for one minute less than the package directions recommend to keep them firm, then drain and set aside in a colander.
- Prepare Sauce Base: Spread the jar of marinara sauce evenly across the bottom of a 9×13 inch casserole dish to create a flavorful base for the stuffed shells.
- Make Filling: In a bowl, combine the thawed and thoroughly squeezed spinach with ricotta cheese, grated parmesan, egg, salt, pepper, Italian seasoning, and garlic powder. Mix well until evenly incorporated.
- Stuff Shells: Use a small spoon to fill each cooked pasta shell with the ricotta and spinach mixture, then arrange the stuffed shells evenly atop the marinara sauce in the casserole dish.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese evenly over the filled shells and cover the casserole dish tightly with aluminum foil to retain moisture while baking.
- Bake and Broil: Bake in the preheated oven for 30 minutes. Afterward, remove the foil and broil the dish for a few minutes to brown the cheese. Watch carefully during broiling to prevent burning.
- Serve: Remove from the oven and serve immediately. Optionally, season with extra salt and pepper, and garnish with fresh basil or chopped parsley for added freshness and color.
Notes
- Be sure to thoroughly squeeze excess water from the thawed spinach to prevent watery filling and soggy shells.
- You can prepare the filling and stuff the shells ahead of time, then refrigerate before baking when ready to serve.
- Watch the shells carefully during broiling to avoid burning the cheese on top.
- Jumbo shells can often be found in the pasta aisle—but if unavailable, large pasta tubes can be used as a substitute.
- For a lower-fat version, use part-skim ricotta and reduced-fat mozzarella cheese.
