Creamy Spinach and Ricotta Stuffed Pasta Shells
Ingredients
- For the Pasta Shells
- 20–22 jumbo pasta shells
- Salted water for boiling
- For the Filling
- 1½ cups ricotta cheese (whole milk preferred)
- 1½ cups fresh spinach, finely chopped (or frozen, thawed u0026 squeezed dry)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and black pepper, to taste
- For the Sauce
- 2 cups marinara sauce (or creamy Alfredo for variation)
- ½ cup heavy cream (optional, for extra creaminess)
- For Topping
- ½ cup shredded mozzarella cheese
- Fresh basil or parsley, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells in salted water until al dente; drain and set aside.
- In a bowl, mix ricotta, spinach, mozzarella, Parmesan, egg, garlic, herbs, salt, and pepper.
- Spread half of the marinara sauce in a greased baking dish.
- Stuff each shell generously with the ricotta-spinach mixture and place in dish.
- Pour remaining sauce over shells and drizzle with cream if using.
- Sprinkle mozzarella on top.
- Cover with foil and bake for 25 minutes.
- Uncover and bake an additional 10 minutes until bubbly and lightly golden.