Get ready to transform your dinner table with a mouthwatering Italian classic that combines the creamy richness of cheese with the nutritious goodness of spinach! These Spinach Stuffed Pasta Shells are not just a meal, they're a culinary experience that will have your family and friends begging for seconds. Imagine perfectly cooked jumbo shells bursting with a velvety blend of ricotta, spinach, and melted cheeses, all nestled in a bed of zesty marinara sauce - it's like a warm hug for your palate!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup chopped spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 jar marinara sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop the cooking process and prevent sticking.
- In a large mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent shells from sticking.
- Using a spoon, carefully fill each pasta shell with the spinach and cheese mixture, ensuring they are generously stuffed but not overpacked.
- Arrange the stuffed shells in the baking dish, nestling them close together.
- Pour the remaining marinara sauce over the stuffed shells, covering them evenly.
- Sprinkle the remaining mozzarella and Parmesan cheese on top of the shells.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 5-7 minutes until the cheese is melted and slightly golden.
- Remove from the oven and let rest for 5 minutes before serving to allow the filling to set.
- Serve hot, garnished with fresh basil or parsley if desired.
Tips
- For the creamiest filling, ensure your ricotta is at room temperature before mixing.
- Squeeze out excess moisture from the chopped spinach to prevent a watery filling.
- Don't overcook the pasta shells - aim for al dente so they maintain their shape when stuffing.
- Use a piping bag or a small spoon to neatly fill the shells without making a mess.
- For extra flavor, try adding a pinch of nutmeg or some red pepper flakes to the cheese mixture.
- Let the dish rest for 5 minutes after baking to allow the filling to set and make serving easier.
- For a crispy top, switch to broil for the last 1-2 minutes of cooking, watching carefully to prevent burning.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 22g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
