Spinach Ricotta Stuffed Shells (Print Version)

# Ingredients:

→ Base Components

01 - Jumbo pasta shells (12-14)
02 - Extra virgin olive oil (1 tablespoon)
03 - Medium onion (1, diced)
04 - Garlic cloves (2, minced)
05 - Fresh spinach (4 cups)

→ Cheese Filling

06 - Ricotta cheese (1 cup)
07 - Mozzarella cheese (1 cup, shredded)
08 - Parmesan cheese (½ cup, grated, plus extra for serving)
09 - Large egg (1)

→ Seasonings & Sauce

10 - Salt (½ teaspoon)
11 - Pepper (½ teaspoon)
12 - Marinara sauce (1½ cups)
13 - Fresh basil for serving (optional)

# Instructions:

01 - Preheat oven to 375°F and cook pasta shells until al dente following package instructions
02 - Heat olive oil in a large skillet, cook diced onion until tender (3-4 minutes), then add minced garlic and cook for one more minute
03 - Add spinach to the skillet and cook until just wilted, about 2 minutes
04 - In a large bowl, combine cooked spinach mixture with ricotta, mozzarella, Parmesan, egg, salt, and pepper
05 - Spread half of the marinara sauce in the bottom of a 8x8 or 9x9 baking dish
06 - Fill each shell with the spinach-cheese mixture and arrange in the prepared baking dish
07 - Top with remaining sauce and bake for 20-30 minutes until heated through
08 - Garnish with fresh basil and additional Parmesan cheese if desired, and serve immediately

# Notes:

01 - Can be assembled ahead and refrigerated until ready to bake
02 - A great vegetarian main dish option
03 - Leftovers can be reheated in the microwave or oven

Back