Spinach-Ricotta Stuffed Shells
Cheesy ricotta and spinach stuffed shells are an easy and flavorful dinner for any night of the week.
Servings: 3 plus
Ingredients
- 12 jumbo pasta shells
- 10 oz frozen spinach
- 15 oz ricotta cheese
- 1/2 C Parmesan cheese
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 26 oz tomato sauce
- 1 C whole milk mozzarella cheese shredded
- Fresh basil for topping
Instructions
- Preheat oven to 350°F.
- Cook 12-16 jumbo pasta shells according to package directions.
- Meanwhile, microwave frozen spinach for 2-3 minutes. Break up with a fork and cook for an additional minute if necessary to heat through. Place spinach into the center of a sheet of cheese cloth. Rest wrapped spinach in a wire strainer set over a medium bowl. Allow spinach to cool before squeezing out liquid.
- In a medium bowl, combine ricotta, Parmesan, salt, pepper and egg. Combine well. Mix in drained spinach. Chill in the refrigerator until ready to use.
- Drain pasta. Add roughly 1 1/2 cups tomato sauce to the bottom of a 2 quart rectangular baking dish. Divide ricotta mixture among 12 shells. Top off with additional sauce and sprinkle with mozzarella cheese.
- Bake for 30 minutes or until cheese is fully melted and shells are heated through. Garnish with chopped fresh basil. Serve warm.
Notes
Recipe serves 3-4.
*For easier stuffing, add ricotta mixture to a large plastic bag or piping bag with corner snipped off. Squeeze filling into shells.
An original recipe from Baked by Rachel