Description
Indulgent Spinach Ricotta Stuffed Shells are a comforting Italian-American baked pasta dish perfect for cozy nights. Jumbo pasta shells are boiled to al dente, filled with a creamy mixture of ricotta cheese, fresh spinach, Parmesan, mozzarella, eggs, and aromatic seasonings, then baked in marinara sauce topped with melted mozzarella. This hearty and cheesy casserole combines fresh and savory flavors for a satisfying vegetarian meal.
Ingredients
Scale
Pasta Shells
- 12 pieces jumbo pasta shells (Consider cannelloni as a substitute)
Cheese & Dairy
- 15 ounces ricotta cheese (Cottage cheese is a lighter alternative)
- 1 cup grated Parmesan cheese (Nutritional yeast serves as a dairy-free alternative)
- 1 cup shredded mozzarella cheese (Plant-based mozzarella for a vegan option)
- 1 large egg (A flax egg can be used for a vegan substitute)
Vegetables & Seasonings
- 6 ounces fresh spinach (Frozen spinach can be used if thawed and drained properly)
- 1 teaspoon garlic powder (Fresh minced garlic gives a punchier taste)
- 1 teaspoon Italian seasoning (Fresh basil or oregano can replace dried if available)
- Salt, to taste (Essential for seasoning)
- Pepper, to taste (Essential for seasoning)
Sauce
- 2 cups marinara sauce (Use homemade or store-bought)
Instructions
- Cook Pasta Shells: Begin by boiling a large pot of salted water over high heat. Once boiling, carefully add the jumbo pasta shells and cook them for about 8-10 minutes, or until al dente, stirring occasionally to prevent sticking. Once cooked, drain the shells and rinse them under cold water to stop the cooking process. Set them aside to cool while you prepare the filling.
- Prepare Filling: In a mixing bowl, combine the ricotta cheese, fresh spinach, grated Parmesan cheese, half of the shredded mozzarella, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and the filling is creamy and vibrant.
- Preheat Oven and Prep Dish: Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce at the bottom of a 9×13-inch baking dish to prevent sticking.
- Stuff Shells: Take each cooked shell and carefully fill it with a generous amount of the ricotta-spinach mixture. Place the filled shells seam-side up in the dish and continue arranging them closely together. Once all the shells are filled, pour the remaining marinara sauce over them and sprinkle with the remaining mozzarella cheese.
- Bake Covered: Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese. Bake in the preheated oven for 20 minutes.
- Finish Baking: After 20 minutes, carefully remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Cool and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh herbs or extra Parmesan, if desired, before serving.
Notes
- For a vegan version, substitute ricotta with cashew cheese, use plant-based mozzarella, and replace the egg with a flax egg.
- Frozen spinach must be fully thawed and drained to prevent watery filling.
- Fresh garlic and herbs can enhance the flavor profile if available.
- Ensure pasta shells are cooled before stuffing to avoid tearing.
- This dish can be prepared in advance and baked just before serving.
