Name: Stuffed Shells with Spinach and Ricotta Cheese Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 18-20 jumbo pasta shells; Salt (for boiling water); 15 oz ricotta cheese; ½ cup grated Parmesan cheese; 3 cups shredded mozzarella cheese, divided; 2 tablespoons cream cheese; 1 egg; 4 cups spinach; 3 cloves garlic, minced; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon dried basil; ½ teaspoon dried parsley; ½ teaspoon dried oregano; 24 ounces marinara sauce; Fresh parsley, for garnish; 1-2 tablespoons olive oil (for sautéing garlic and spinach)

Introduction

Stuffed shells are a comforting and cheesy Italian-American classic that’s perfect for family dinners. Jumbo pasta shells are filled with a creamy ricotta and spinach mixture, baked in savory marinara sauce, and topped with melted mozzarella. This dish is both hearty and satisfying, sure to please any crowd.

The image shows a round, white cast iron pan filled with baked stuffed pasta shells arranged in a circle. Each shell is filled with a creamy mixture of white ricotta cheese and green spinach, topped with melted golden mozzarella cheese and a layer of red tomato sauce visible underneath. The cheese is bubbly and slightly browned in some parts, giving a rich texture to the dish. A wooden-handled serving spoon scoops out a shell from the pan, revealing the gooey cheese and spinach filling inside. The pan is placed on a white marbled surface with a bunch of fresh green parsley and a white ramekin of grated cheese in the background. The overall look is warm, cheesy, and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

18-20 jumbo pasta shells (boil extra in case some break)

1-2 tablespoons olive oil

3 cloves garlic (minced)

4 cups spinach

15 oz. ricotta cheese

½ cup Parmesan cheese (grated)

3 cups mozzarella cheese (shredded and divided)

2 tablespoons cream cheese

1 egg

24 ounces marinara sauce

Fresh parsley (to garnish)

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon dried basil

½ teaspoon dried parsley

½ teaspoon dried oregano

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells for about 1 minute less than al dente (around 13 minutes or according to package instructions). Drain and rinse gently with cold water until the shells are cool to the touch. Set aside.

Step 3: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the spinach and toss to coat in the garlic oil. Cook for about 3 minutes or until the spinach is wilted. Remove from heat and let cool.

Step 4: In a large bowl, combine the ricotta cheese with salt, pepper, dried basil, dried parsley, and dried oregano. Stir in half of the shredded mozzarella and most of the grated Parmesan, reserving some Parmesan to sprinkle on top before baking. Add the cream cheese and egg, and mix well. Fold in the cooled spinach and garlic mixture.

Step 5: Spread half of the marinara sauce evenly on the bottom of a 9×13-inch casserole dish or a 12-inch oven-safe skillet. Using a spoon, fill each pasta shell with the cheese and spinach mixture and arrange them in the dish.

Step 6: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella and reserved Parmesan cheese on top.

Step 7: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Garnish with fresh parsley before serving.

FAQs

Can I prepare stuffed shells ahead of time?

Yes, you can assemble the stuffed shells and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze stuffed shells?

Absolutely. After assembling but before baking, freeze the dish tightly covered. When ready to eat, bake from frozen, covered with foil, at 375°F (190°C) for about 45 minutes, then uncover and bake for another 10-15 minutes until bubbly.