Name: Easy Spinach and Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 jumbo pasta shells (300 g); 1 1/2 cups ricotta cheese (360 ml); 1/4 teaspoon (1 ml) nutmeg, optional; 1 cup beef mozzarella cheese, shredded (plus extra for topping) (240 g); 1/2 cup beef parmesan cheese, grated (60 g); 1 large egg; 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained) (240 ml); 2 cloves garlic, minced; 2 cups marinara sauce (480 ml); 1 tablespoon olive oil (15 ml); Salt and pepper, to taste; Fresh basil or parsley, for garnish

Description

Learn how to make delicious Easy Spinach and Ricotta Stuffed Shells with our step-by-step recipe. Perfect for a comforting and satisfying meal!

Ingredients

12 jumbo pasta shells (300 g)
1 1/2 cups ricotta cheese (360 ml)
1/4 teaspoon (1 ml) nutmeg, optional
1 cup beef mozzarella cheese, shredded (plus extra for topping) (240 g)
1/2 cup beef parmesan cheese, grated (60 g)
1 large egg
1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained) (240 ml)
2 cloves garlic, minced
2 cups marinara sauce (480 ml)
1 tablespoon olive oil (15 ml)
Salt and pepper, to taste
Fresh basil or parsley, for garnish

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Instructions

Set your oven to 375°F (190°C) to warm up.
For fresh spinach, rinse and finely chop. If using frozen, defrost and press out any extra moisture.
Boil a large pot of salted water and cook the jumbo pasta shells until they are firm to the bite. Drain them and place aside.
Warm olive oil in a frying pan over medium heat. Add the minced garlic and cook until it releases its aroma.
Add the spinach to the pan and cook until it wilts (for fresh) or is heated through (for frozen). Season with salt and pepper.
In a bowl, mix together the ricotta, mozzarella, parmesan, egg, nutmeg (if desired), and the garlic-spinach mixture until everything is well blended.
Coat the bottom of a baking dish with a layer of marinara sauce.
Fill each pasta shell with the cheese-spinach mixture, placing them seam side up in the dish.
Pour the rest of the marinara sauce over the filled shells and sprinkle with extra mozzarella.
Cover the dish with foil and place in the preheated oven for 25 minutes.
Take off the foil and bake for another 10 minutes until the cheese is bubbling and golden.
Top with fresh basil or parsley before serving.

Notes

For a lighter option, opt for low-fat ricotta and part-skim mozzarella.
Enhance the filling by trying different herbs like oregano or thyme.
Boost the protein content by mixing in cooked ground beef or turkey with the cheese-spinach mixture.