Spinach Ricotta Stuffed Shells in Marinara

• 12 oz jumbo pasta shells, cooked al dente
• 15 oz ricotta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 cups marinara sauce, homemade or store-bought
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, spinach, Parmesan, egg, garlic, salt, and pepper until well combined.
3. 3 Stuff the mixture into each pasta shell.
4. 4 Spread 1/2 cup marinara sauce in the bottom of a 9x13 inch baking dish.
5. 5 Arrange stuffed shells seam-side up over the sauce.
6. 6 Pour remaining sauce over shells and top with mozzarella.
7. 7 Bake uncovered for 25-30 minutes until bubbly and cheese is melted.
8. 8 Let stand for 5 minutes before serving. Garnish with basil if desired.

Equipment

• 9x13 inch baking dish
• baking sheet

Variations

• Add cooked ground turkey or Italian sausage for a meaty version.
• Use whole wheat pasta shells for a healthier twist.

Substitutions

• Substitute part-skim ricotta for a lower-fat option.
• Use frozen spinach, thawed and drained, if fresh isn't available.

Pairings

• Pair with a dry red wine like a Chianti.
• Finish with a sprinkle of toasted pine nuts for added texture.

Nutrition

Tips

• For an extra flavor boost, sauté the spinach with a bit of olive oil and garlic before mixing.
• Make ahead by assembling the dish and refrigerating overnight before baking.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake until heated through.

Serving Suggestions

• Serve with a crisp green salad and warm, crusty bread.
• A sprinkle of red pepper flakes adds a nice kick.

FAQ