Easy Recipes: Spinach & Ricotta Stuffed Shells
These spinach and ricotta stuffed shells are creamy, cheesy, and baked to perfection for a cozy dinner favorite.
Servings: 4 servings
Ingredients
- 1 box (12 oz) jumbo pasta shells
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 bag (6 oz) baby spinach
- 15 oz ricotta cheese
- 1 large egg
- 1 cup grated mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
- 2 cups marinara sauce
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cook pasta shells in salted water until al dente. Drain and rinse with cool water.
- In a large skillet, heat olive oil. Sauté shallot until translucent. Add garlic and cook for another minute.
- Add spinach and sauté until wilted. Let cool, then finely chop.
- In a bowl, mix ricotta, egg, 1/2 cup mozzarella, Parmesan, nutmeg, salt, pepper, and chopped spinach.
- Spread 1 cup marinara sauce on the bottom of the baking dish.
- Stuff each shell with the ricotta mixture and place in the dish.
- Top with remaining sauce and mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes until cheese is bubbly and golden.