Spinach Ricotta Stuffed Shells
Ricotta Stuffed Shells combine two of my favorites: cheese and pasta! Festive and flavorful, this classic Italian-inspired dish is truly restaurant-worthy!
Author: Sweetandsavorymeals/Photo credit to sweetandsavorymeals.com
Ingredients
- 16-20 jumbo pasta shells
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 4 cups packed fresh spinach leaves (roughly chopped)
- 32 oz ricotta cheese
- 1 cup mozzarella cheese (shredded)
- 1 cup grated Parmesan cheese (plus more for serving)
- 2 large eggs (beaten)
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cups marinara sauce
- Garnish:
- Fresh basil and parmesan cheese
Instructions
- Preheat the oven to 375 degrees F.
- Place a large saucepan with water over high heat and cook the pasta al dente, according to package directions. Drain and set aside.
- In a large skillet over medium-high heat, add the oil and when it starts to shimmer, add the garlic and cook until it begins to brown, about a minute.
- Add the chopped spinach, stir and cook until it begins to wilt, about 3 to 4 minutes. Remove from the heat and let cool.
- In a mixing bowl, stir together the cooked spinach, ricotta, mozzarella, Parmesan cheese, egg, onion powder, dried Italian herbs, dried parsley, dried basil, salt, and pepper until thoroughly combined.
- Pour 1 cup of the marinara sauce into the bottom of a 9x13 baking dish.
- Stuff each pasta shell with a hefty amount of the spinach and cheese mixture, and arrange in the baking dish.
- Cover with the remaining marina sauce and cover with aluminum foil, bake for 25 minutes.
- Remove the foil and continue baking until the top begins to brown, another 10-15 minutes.
- Serve warm with grated Parmesan cheese.
