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Ricotta and Spinach Stuffed Jumbo Shells
4 - 6 people
00h 10
00h 20
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Ingredients and Method
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 6 cups fresh spinach (or 1 package frozen spinach, thawed and squeezed dry)
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmigiano-Reggiano
- 1 egg
- Salt and black pepper to taste
- Optional: 1/4 teaspoon nutmeg
Method
- Make the filling: In a bowl, combine the chopped spinach, ricotta, mozzarella, Parmigiano, egg, salt, pepper, and nutmeg (if using). Mix until fully combined.
- Prepare the baking dish: In a stainless steel or ceramic baking dish, spread 1 cup of marinara sauce over the bottom.
- Stuff the shells: Using a spoon or piping bag, fill each pasta shell with the ricotta-spinach mixture and place seam-side up in the baking dish.
- Top and bake: Spoon the remaining marinara sauce over the shells. Sprinkle with more mozzarella and Parmigiano. Cover loosely with foil.
- Bake: Bake at 375°F (190°C) for 25 minutes covered, then uncover and bake an additional 10–15 minutes until cheese is melted and bubbly. Broil for 2 minutes if you want a golden top.
- Serve: Let rest 5 minutes before serving. Garnish with fresh basil or a drizzle of olive oil if desired.
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