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Creamy Spinach & Ricotta Stuffed Jumbo Shells Recipe

CREAMY SPINACH & RICOTTA STUFFED JUMBO SHELLS


Description

Hello there, food lovers! Today, we’re diving into a creamy, cheesy, and utterly satisfying recipe that will have your taste buds dancing. If you’re looking for a comforting dish that’s both rich in flavor and easy to prepare, you’re in the right place. Let’s cook up some Creamy Spinach & Ricotta Stuffed Jumbo Shells, a dish that’s sure to impress whether you’re cooking for family, friends, or just treating yourself!


Ingredients

Scale

 

  • 12 jumbo pasta shells
  • 1 ½ cups ricotta cheese
  • ¼ teaspoon nutmeg, optional
  • 1 cup mozzarella cheese, shredded (plus extra for topping)
  • ½ cup parmesan cheese, grated
  • 1 large egg
  • 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
  • 2 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh basil or parsley, for garnish

Instructions

 

  1. Preheat your oven to 375°F (190°C).
  2. If using fresh spinach, wash and chop it finely. If using frozen spinach, ensure it’s thawed and squeeze out any excess water.
  3. In a large pot of boiling salted water, cook the jumbo pasta shells until they’re al dente. Drain and set aside.
  4. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
  5. Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt and pepper.
  6. In a mixing bowl, combine the ricotta, mozzarella, parmesan, egg, nutmeg, and the sautéed spinach mixture. Mix until well combined.
  7. Spread a layer of marinara sauce at the bottom of a baking dish.
  8. Carefully stuff each pasta shell with the cheese and spinach mixture and place them seam side up in the dish.
  9. Pour the remaining marinara sauce over the stuffed shells. Sprinkle additional mozzarella on top.
  10. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  11. Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden.
  12. Garnish with fresh basil or parsley before serving.

Notes

  • Choose your spinach: Fresh or frozen spinach both work well for this recipe. Just make sure to properly drain frozen spinach to avoid excess water in the filling.
  • Cheese variations: Feel free to experiment with different cheeses like ricotta salata or even add a bit of goat cheese for a tangy twist.
  • Stuffing the shells: Using a small spoon or piping bag can help make stuffing the shells easier and less messy.