Cheesy Spinach Stuffed Shells
A delightful fusion of creamy cheeses and vibrant spinach encased in tender pasta shells, perfect for family dinners or cozy gatherings.
Ingredients
Pasta and Sauce
- 12 ounces jumbo pasta shells These large, ridged pasta shells hold the rich filling.
- 24 ounces marinara sauce The luscious sauce enhances every bite.
Filling
- 10 ounces frozen spinach, thawed and squeezed dry Provides vibrant color and earthy flavor.
- 15 ounces ricotta cheese Creamy and rich, brings a luxurious texture.
- 1 cup shredded mozzarella cheese Melty and gooey, binds the filling.
- 1/2 cup grated Parmesan cheese Adds a nutty flavor that complements the other cheeses.
- 1 large egg Helps to bind the filling.
- 1 teaspoon salt Essential for enhancing the overall flavor.
- 1/2 teaspoon black pepper For a touch of warmth and spice.
- 1/4 teaspoon red pepper flakes A hint of heat that elevates the dish.
For Topping
- 1 cup shredded mozzarella cheese For topping to turn this dish into a cheesy masterpiece.
Other
- 1 tablespoon olive oil Adds a subtle depth of flavor.
- 1 small onion, chopped Sweet and aromatic, it lays the foundation for the filling.
- 2 cloves garlic, minced Infuses the dish with its robust fragrance.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add thawed spinach and sauté for 2-3 minutes, allowing any remaining moisture to evaporate.
- In a bowl, combine the cooked spinach mixture, ricotta, 1 cup mozzarella, Parmesan, egg, salt, black pepper, and red pepper flakes. Mix until well combined.
- Spread a layer of marinara sauce in a 9x13 inch baking dish to ensure the shells don’t stick.
Assembly and Baking
- Fill each pasta shell generously with the spinach and cheese mixture, then place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle the remaining 1 cup of mozzarella on top, and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serving
- Let cool for a few minutes before serving, allowing the flavors to settle and making it easier to serve.
Notes
Practical tips include cooking the pasta until just al dente, seasoning the filling generously, and allowing the dish to rest before serving for better presentation. Variations can include using whole wheat shells or adding different vegetables in the filling.