Spinach Ricotta St￭ Shells are a delightful and satisfying dish that embodies the essence of Italian comfort food. These large pasta shells are filled with a creamy mixture of ricotta cheese, fresh spinach, and a blend of herbs and spices, then baked in a rich marinara sauce. The result is a hearty, flavorful meal that is perfect for family dinners or entertaining guests.
Ingredients
Scale:
12 large pasta shells (jumbo size)
15 ounces ricotta cheese
1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
1 large egg
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
2 cups marinara sauce (store-bought or homemade)
1/2 teaspoon red pepper flakes (optional)
Fresh basil leaves, chopped (for garnish)
Additional grated Parmesan cheese (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large pot of salted boiling water, cook the jumbo pasta shells for about 8-10 minutes, or until al dente. Drain and rinse with cold water.
In a large mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, 1/2 cup of mozzarella cheese, egg, garlic powder, oregano, salt, and pepper. Mix until well combined.
Carefully spoon the ricotta spinach filling into each cooked pasta shell.
In a medium saucepan, heat the marinara sauce over medium heat. If desired, add the red pepper flakes to the sauce and stir well.
Spread about 1 cup of the marinara sauce on the bottom of a large baking dish. Place the st￭ shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the shells.
Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the shells.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes.
Remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped basil and additional grated Parmesan cheese before serving.
