Ricotta Spinach Pasta Shells (Print Version)
# Ingredients:
→ Pasta
01 -
19-20 jumbo pasta shells
→ Vegetables and Herbs
02 -
4 cups fresh spinach
03 -
2 cloves garlic, minced
04 -
Chopped parsley (optional, for garnish)
→ Dairy
05 -
450 g whole milk ricotta cheese
06 -
340 g shredded mozzarella cheese, divided
07 -
25 g grated Parmesan cheese
08 -
1 whole large egg
→ Condiments and Seasonings
09 -
3 cups marinara sauce
10 -
1 teaspoon olive oil
11 -
1 1/2 teaspoons Italian seasoning
12 -
1/4 teaspoon salt
13 -
1/4 teaspoon black pepper
# Instructions:
01 -
Preheat oven to 190°C (375°F) and coat a 23x33 cm (9x13 inch) baking dish with cooking spray. Set aside.
02 -
Boil pasta shells in salted water until al dente, approximately 11 minutes. Drain and gently toss with olive oil or cooking spray to prevent sticking.
03 -
In a large sauté pan, warm olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add fresh spinach and sauté until wilted, about 3 minutes. Remove from heat, drain excess liquid, cool slightly, then chop.
04 -
In a large bowl, combine chopped spinach, ricotta, 2 cups shredded mozzarella, Parmesan cheese, Italian seasoning, egg, salt, and black pepper. Mix thoroughly until homogeneous.
05 -
Stuff each pasta shell with approximately 2 heaping tablespoons of the filling mixture. Arrange stuffed shells in the prepared baking dish over the spread marinara sauce. Optionally, sprinkle with remaining shredded mozzarella.
06 -
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 5 minutes until cheese is bubbly and lightly browned.
07 -
Garnish with chopped parsley if desired. Serve warm.
# Notes:
01 -
Draining excess liquid from the sautéed spinach prevents watery filling.