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Spinach and Ricotta Stuffed Shells

Course: Main
Cuisine: Italian
Cook Time: 35 minutes
Total Time: 35 minutes
Servings: 6 -8 servings
Author: Eva Marie
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Ingredients

  • 1 box jumbo pasta shells
  • 1 16- ounce bag frozen chopped spinach defrosted
  • 16 ounces ricotta cheese
  • 1 8- once ball fresh mozzarella cheese grated
  • 1 23- ounce jar store bought marinara sauce or Simple Tomato Sauce
  • 1 egg
  • 2 tablespoons shallots minced
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 cup Parmesan cheese grated

Instructions

  • Preheat oven to 350°F.
  • Bring a large pot of well-salted water to a boil.
  • Add the pasta shells and stir.
  • Cook the pasta until al dente, about 15 minutes.
  • Drain the pasta and rinse with cool water.
  • Spoon 1 cup of tomato sauce into a 10”x 14” (or of similar size) baking dish and spread it around so it covers the bottom of the dish.
  • Squeeze the water out of the spinach and place in a large bowl.
  • Sauté the shallots in a small pan with 1 tablespoon of olive oil for two to three minutes until they are softened and then place the shallots in the bowl with the spinach.
  • Add the egg, ricotta, ½ cup Parmesan, salt, and pepper in with the spinach and mix thoroughly.
  • Spoon a heaping tablespoonful of the spinach mixture into each shell.
  • Nestle shells against each other in the baking dish.
  • Spoon additional tomato sauce over shells.
  • Cover with foil and bake in 350 oven for 20 minutes.
  • Remove foil, sprinkle with the remaining grated Parmesan and mozzarella cheese, and bake for another 10-15 minutes.
  • Serve with grated Parmesan and fresh basil.