Description
Decadent Spinach-Stuffed Shells is a comforting Italian-American main course featuring jumbo pasta shells filled with a creamy mixture of spinach, ricotta, mozzarella, and Parmesan cheeses. Baked in a rich marinara sauce until bubbly and golden, this vegetarian dish is perfect for a hearty family dinner or special occasion.
Ingredients
Scale
Shells and Sauce
- 20 jumbo pasta shells
- 2 cups marinara sauce
Filling
- 1 tablespoon olive oil
- 3 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- ½ cup grated Parmesan cheese
- 1 egg
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- Chopped fresh basil or parsley
Instructions
- Preheat and cook pasta: Preheat your oven to 375°F (190°C). Boil the jumbo pasta shells in salted water following the package directions until al dente. Drain and let them cool slightly to handle.
- Sauté spinach and garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the chopped spinach and cook until just wilted, about 2 minutes. Remove from heat and let cool slightly.
- Prepare filling: In a medium bowl, combine the cooked spinach and garlic mixture with ricotta, shredded mozzarella, grated Parmesan, egg, salt, and black pepper. Mix thoroughly to create the filling.
- Assemble shells: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Stuff each cooked shell with approximately 2 tablespoons of the spinach and cheese filling, and arrange them in the dish side by side.
- Top and bake: Spoon the remaining marinara sauce over the arranged shells and sprinkle with additional shredded mozzarella cheese to your liking. Cover the dish with foil.
- Bake: Bake covered for 25 minutes, then remove the foil and bake uncovered for another 10 minutes until the dish is bubbly and the cheese on top is lightly golden.
- Garnish and serve: Remove from the oven and garnish with chopped fresh basil or parsley before serving to add a fresh herbal note.
Notes
- You can substitute frozen spinach (thawed and squeezed dry) if fresh spinach is not available.
- For extra depth of flavor, add a pinch of nutmeg to the filling mixture.
- This dish freezes well before baking; assemble and cover tightly before freezing.
