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Vegetarian Spinach & Ricotta Stuffed Shells

Vegetarian Spinach & Ricotta Stuffed Shells
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Delicious jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked in rich marinara sauce.

Ingredients

Scale
  • 12 oz Jumbo Pasta Shells
  • 32 oz Whole Milk Ricotta Cheese
  • 10 oz Frozen Chopped Spinach
  • 2 cups Shredded Mozzarella Cheese, divided
  • 1 cup Grated Parmesan Cheese, divided
  • 1 Large Egg
  • 3 cloves Garlic, minced
  • 1 small Yellow Onion, finely chopped
  • 24–32 oz High-Quality Marinara Sauce
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Salt (plus more for pasta water)
  • 1/2 teaspoon Black Pepper, freshly ground
  • 2 tablespoons Olive Oil
  • Fresh Basil or Parsley for garnish (optional)

Instructions

  1. Cook the Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente (usually about 9-11 minutes). Drain and rinse with cool water to prevent sticking. Set aside.
  2. Prepare the Spinach: While the pasta is cooking, thaw the frozen spinach and squeeze out excess water using a clean kitchen towel.
  3. Sauté the Aromatics: In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  4. Create the Creamy Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella, ½ cup of Parmesan, the large egg, thawed spinach, sautéed onion and garlic, Italian seasoning, salt, and black pepper. Mix until all ingredients are well combined.
  5. Assemble the Stuffed Shells: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Fill each pasta shell with the ricotta filling, placing them seam-side up in the baking dish.
  6. Top and Bake: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Cover with aluminum foil and bake for 25 minutes.
  7. Bake to Golden Perfection: After 25 minutes, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown.
  8. Rest and Garnish: Let the dish rest for 10-15 minutes. Garnish with fresh basil or parsley before serving.

Notes

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Can be assembled a day in advance and stored in the fridge.

Nutrition

Find it online: https://us.recipesfood.org/vegetarian-spinach-ricotta-stuffed-shells/

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