Spinach and Ricotta Stuffed Shells Bake

• 16 oz jumbo pasta shells, cooked
• 15 oz ricotta cheese
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 clove garlic, minced
• 1 tsp dried basil
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 cups marinara sauce
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix ricotta, spinach, 1/2 cup mozzarella, Parmesan, egg, garlic, basil, black pepper, and red pepper flakes if using.
3. 3 Carefully stuff each pasta shell with the cheese mixture.
4. 4 Spread a thin layer of marinara sauce in the bottom of a baking dish.
5. 5 Arrange stuffed shells seam-side up in the dish and top with remaining marinara sauce.
6. 6 Sprinkle with remaining mozzarella.
7. 7 Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes.
8. 8 Let stand for 10 minutes before serving, then garnish with parsley.

Equipment

• Baking dish
• Mixing bowl
• Garlic press (optional)

Variations

• Add sautéed mushrooms for extra flavor.
• Use whole wheat pasta shells for a healthier twist.

Substitutions

• Substitute part-skim ricotta for a lower-fat option.
• Use frozen spinach if fresh is not available.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• Use no-boil shells to save time, but cook time may vary.
• For a make-ahead option, assemble the dish and refrigerate overnight before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a complete meal.

FAQ