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Creamy Spinach and Ricotta Stuffed Shells - A Soft and Flavorful Delight

This dish combines tender pasta shells filled with a delightful blend of creamy ricotta and fresh spinach, all enveloped in a luscious sauce. The flavors meld beautifully, creating a comforting and satisfying meal that's easy to enjoy.
Texture: Each bite is tender enough to cut with just a fork, making it easy to savor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Stuffed Shells
  • 12 large shells jumbo pasta shells Cook until very tender, about 12-14 minutes
  • 1 cup ricotta cheese Use full-fat for creaminess
  • 1 cup fresh spinach Chopped finely; can also use frozen spinach, thawed and drained
  • 1/2 cup mozzarella cheese Shredded, reserve for topping
  • 1/4 cup Parmesan cheese Grated, for added flavor
  • 1/2 cup marinara sauce Use a smooth sauce to enhance tenderness
  • 1 teaspoon olive oil To lightly sauté the spinach
  • 1/4 teaspoon salt Adjust to taste
  • 1/4 teaspoon black pepper Adjust to taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Cook the jumbo pasta shells in salted boiling water until very tender, about 12-14 minutes. Drain and set aside.
  2. In a skillet, heat olive oil over medium heat. Add the finely chopped spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  3. In a mixing bowl, combine ricotta cheese, sautéed spinach, half of the mozzarella cheese, Parmesan cheese, salt, and pepper. Mix until well combined and creamy.
  4. Carefully stuff each cooked shell with the cheese and spinach mixture. Place the stuffed shells in a baking dish and pour marinara sauce over the top. Sprinkle the remaining mozzarella cheese on top.
  5. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

Notes

Texture Tips: For an even softer texture, ensure the pasta shells are cooked slightly longer in the boiling water until they are very tender. If needed, you can add a bit more marinara sauce before baking to keep the dish moist. For those who require smoother consistency, the filling can be pureed before stuffing the shells.
These stuffed shells can be stored in the refrigerator for up to 3 days. To check for the right softness, ensure that the pasta shells can be easily cut with a fork. Reheat gently in the oven or microwave, adding a splash of sauce to maintain moisture.