Spinach Ricotta Shells (Print Version)
# Ingredients:
→ Pasta
01 -
Around half a box (12–15 pieces) of large pasta shells
→ Filling
02 -
2 cups of ricotta cheese
03 -
Shredded mozzarella, 1 cup (save half for topping)
04 -
Parmesan cheese, 1/2 cup grated
05 -
One egg, large
06 -
Chop up 2 cups of fresh spinach, or swap with 1 cup frozen spinach (thawed and drained)
07 -
2 cloves of garlic, finely chopped
08 -
1 tablespoon of olive oil for cooking
09 -
1 teaspoon of seasoning blend (Italian)
10 -
Salt and some freshly cracked black pepper for flavor
→ Sauce and Garnish
11 -
Marinara sauce, 2 cups
12 -
Optional: A few leaves of fresh basil for a pop of color
# Instructions:
01 -
Follow the package directions to cook the large pasta shells. Use salted water and boil until they're slightly firm to the bite, about 8–10 minutes. Drain well and let them cool to a manageable temperature before stuffing them.
02 -
Grab a big mixing bowl and mix together ricotta, 1/2 cup of mozzarella, Parmesan, and the egg until combined. In a pan over medium heat, warm the olive oil. Toss in the garlic and cook for half a minute, just until fragrant. Add the spinach and stir until it's softened, 2–3 minutes. Add this spinach mixture into your cheese mix and stir everything together. Season with some Italian seasoning, salt, and pepper to taste.
03 -
Get your oven warmed up to 375°F (190°C). Spread 1 cup of the marinara sauce across the base of a 9×13-inch baking dish. Take a cooked pasta shell, stuff it with around 2 tablespoons of the spinach-ricotta mix, and place it open-side up in the dish. Repeat for all shells, laying them out in a single layer.
04 -
Pour the rest of the marinara sauce over the arranged shells, then sprinkle with the leftover mozzarella. Cover the whole dish loosely with aluminum foil. Bake covered for 20 minutes. Take off the foil and bake another 10 minutes, letting the cheese get bubbly. Wait a few minutes before digging in so it sets up a bit.
# Notes:
01 -
Opt for full-fat ricotta if you want a richer filling, but part-skim is an option for something lighter
02 -
You can store these unbaked shells in the freezer. When needed, just thaw and bake!