Spinach Ricotta Shells (Print Version)
# Ingredients:
01 -
12-15 large pasta shells (half a box, around)
02 -
2 cups of ricotta cheese
03 -
1 cup mozzarella, shredded (split into two portions)
04 -
Half a cup of Parmesan, grated
05 -
1 egg, size large
06 -
1 cup of frozen spinach (thawed and drained) or 2 cups of fresh spinach, roughly chopped
07 -
2 minced garlic cloves
08 -
2 cups of your favorite marinara sauce
09 -
1 tablespoon of olive oil
10 -
1 teaspoon of a basic Italian herb mix
11 -
A pinch each of salt and fresh ground pepper
12 -
Optional: a few fresh basil leaves on top for decoration
# Instructions:
01 -
Bring a pot of salted water to a boil and cook the pasta shells for 8 to 10 minutes until they’re just tender. Strain and let them cool off for a couple of moments.
02 -
In a big bowl, mix ricotta, half a cup of mozzarella, Parmesan, and the egg until it’s all blended. Heat olive oil in a pan over medium heat, toss in garlic, and stir for about 30 seconds. Add spinach and cook for 2-3 minutes until soft. Blend spinach into the cheese mix and sprinkle in Italian seasoning, salt, and pepper.
03 -
Heat your oven to 375°F (190°C). Spread a cup of marinara sauce evenly across the bottom of a 9x13-inch dish. Stuff the cooled shells with 2 tablespoons of the cheesy spinach mix, placing them open side up in the dish. Pour the rest of the marinara sauce over the top.
04 -
Put aluminum foil on the dish and bake for 20 minutes. Take the foil off and bake another 10 minutes. Let it sit for a couple of moments before serving so everything comes together.
# Notes:
01 -
Using full-fat ricotta makes it super creamy, but go part-skim if you'd like it lighter.
02 -
Prepare stuffed shells early and freeze them raw. Thaw before baking them later.
03 -
For more flavor, throw in sautéed mushrooms, dried tomatoes, or herbs.
04 -
Don’t overfill the shells or the stuffing might spill out.