Spinach and Ricotta Stuffed Shells
These spinach stuffed shells with ricotta cheese are one of the best Italian recipes you will ever make. They are easy, delicious, and have a true, authentic Italian flavor.
Ingredients
- 16 jumbo pasta shells
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 4 cups baby spinach
- 12 ounces whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 egg
- 1 Tablespoon fresh chopped basil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cup marinara sauce
Instructions
- Preheat your oven to 375 degrees F.
- Cook the pasta shells according to package directions. Drain the cooked shells and set aside.
- Add the olive oil to a large skillet and heat over medium high heat. Add the garlic and saute for one minute to brown. Add the baby spinach to the skillet and stir to wilt the greens, about 2 minutes. Remove the skillet from the pan and let the spinach cool.
- In a large bowl, combine the cooled spinach, ricotta cheese, shredded mozzarella, parmesan, egg, chopped basil, salt and pepper. Stir together well.
- Spread about 1/2 cup of the marinara sauce in the bottom of an 8x8 inch baking dish.
- Scoop the ricotta spinach filling into each shell, stuffing it as much as possible without breaking the noodles. Put the shells directly into the pan after you stuff them.
- Pour the remaining marinara sauce over the stuffed shells in the pan then cover the pan with aluminum foil. Bake the shells in the preheated oven for 35 minutes. Serve warm!