Giant Pasta Shells Stuffed With Spinach And Ricotta Recipe

Introduction

Giant pasta shells stuffed with spinach and ricotta make a comforting and elegant meal that’s perfect for any night of the week. Filled with a creamy blend of cheeses and fresh spinach, then baked in marinara sauce, this dish is sure to impress family and guests alike.

Ingredients

• 12 giant pasta shells (or 21 large)
• ½ tbsp olive oil
• 200 g fresh spinach (about 7 packed cups)
• 500 g ricotta (2 cups)
• 90 g mozzarella, grated (½ cup)
• 1 clove garlic, pressed
• 180 g parmesan, grated (1 cup)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp truffle oil (optional)
• Marinara sauce (homemade or store-bought)

Instructions

1. Step 1: Begin by making the marinara sauce, or use a good quality store-bought sauce.
2. Step 2: Cook the pasta shells until al dente according to the package instructions. Drain and rinse under cold water. Cook a few extra shells to account for any that might break.
3. Step 3: Chop the onion and sauté in olive oil until soft. Add the pressed garlic and cook for one more minute. Set aside.
4. Step 4: Wilt the fresh spinach in a pan over medium heat. Once wilted, squeeze out as much water as possible.
5. Step 5: Combine the sautéed onion and garlic with the wilted spinach in a food processor or chopper and pulse until finely chopped.
6. Step 6: In a mixing bowl, combine the chopped spinach mixture with ricotta, half of the grated parmesan (90 g), salt, black pepper, and truffle oil if using. Mix well and taste, adjusting seasoning if needed.
7. Step 7: Preheat the oven to 180°C (356°F).
8. Step 8: Pour a layer of marinara sauce into an ovenproof dish. Fill each giant shell with the ricotta-spinach mixture and place them on top of the sauce.
9. Step 9: Sprinkle the filled shells with grated mozzarella and the remaining parmesan cheese.
10. Step 10: Cover loosely with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes until cheese is golden and bubbly. Serve warm and enjoy!

Tips & Variations

• Use fresh spinach for the best flavor, but frozen spinach can be substituted—just be sure to thaw and squeeze out excess water thoroughly.
• Add fresh herbs like basil or parsley to the filling for extra brightness.
• For a vegan version, substitute ricotta and cheeses with plant-based alternatives.
• If you don’t have truffle oil, a small amount of nutmeg adds a lovely warm note to the filling.
• To save time, prepare the filling a day ahead and refrigerate before stuffing the shells.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 175°C (350°F) until warmed through, about 15-20 minutes. This dish can also be frozen before baking; thaw overnight in the fridge and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta shells instead of giant ones?

Giant pasta shells are best because they hold the filling well. Smaller shells may not accommodate the filling as easily, but you can stuff and layer them in a baking dish like a casserole instead.

Do I have to add truffle oil?

Truffle oil is optional and adds a unique earthy flavor. If you don’t have it, the dish will still be delicious without it. You can also substitute with a pinch of nutmeg or leave it out altogether.

Giant Pasta Shells Stuffed With Spinach And Ricotta Recipe

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★★★★★

4.9 from 76 reviews

This delicious recipe features giant pasta shells stuffed with a flavorful mixture of fresh spinach, creamy ricotta, and Parmesan cheese, baked in a rich marinara sauce and topped with melted mozzarella. It’s a comforting vegetarian Italian-inspired dish perfect for a hearty meal.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pasta and Filling:

• 12 giant pasta shells (or 21 large shells)
• ½ tbsp olive oil
• 200 g fresh spinach (about 7 packed cups)
• 500 g ricotta cheese (2 cups)
• 90 g mozzarella cheese, grated (½ cup)
• 1 clove garlic, pressed
• 180 g Parmesan cheese, grated (1 cup)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp truffle oil (optional)

For the Sauce:

• Marinara sauce (homemade or store-bought, quantity as needed to cover the baking dish, about 2 cups recommended)

Instructions

1. Make the Marinara Sauce: Prepare your own marinara sauce or use a quality store-bought sauce to save time. Set it aside for later use.
2. Cook the Pasta Shells: Boil the giant pasta shells until al dente according to the package instructions. Drain and rinse them under cold water to stop the cooking. Cook a few extra shells to account for any that may break.
3. Sauté Onion and Garlic: Finely chop an onion and sauté it in olive oil until soft. Add the pressed garlic clove and sauté for an additional minute. Set aside the mixture.
4. Wilt the Spinach: In a pan, wilt the fresh spinach until just soft. Remove and squeeze out as much excess water as possible to avoid soggy filling.
5. Chop Spinach and Onion Mixture: Combine the wilted spinach and sautéed onion-garlic mixture in an electric chopper or food processor. Pulse until finely chopped but not pureed.
6. Prepare the Filling: In a large bowl, combine the chopped spinach mixture with the ricotta, half the Parmesan cheese (90 g), salt, black pepper, and optional truffle oil. Mix thoroughly and adjust seasoning by tasting.
7. Preheat the Oven: Set your oven to 180° C (356° F) to preheat.
8. Assemble the Dish: Spread a layer of marinara sauce in an ovenproof baking dish. Carefully stuff each cooked pasta shell with the spinach and ricotta filling and place them on top of the sauce in the dish.
9. Add Cheese Topping: Sprinkle the grated mozzarella and the remaining Parmesan cheese evenly over the filled shells.
10. Bake: Cover the dish loosely with aluminum foil and bake for 15 minutes. Then remove the foil and bake uncovered for an additional 10 minutes until the cheese is bubbly and golden. Serve hot and enjoy!

Notes

• Using extra pasta shells prevents disappointment if some break during cooking.
• Removing excess water from the spinach is key to avoiding a watery filling.
• Truffle oil is optional but adds a wonderful earthy aroma to the filling.
• Feel free to prepare this dish a day ahead and reheat it for convenience.
• This recipe is vegetarian and can be made gluten-free by using gluten-free pasta shells.

Keywords: giant pasta shells, stuffed shells, spinach ricotta pasta, baked pasta shells, vegetarian pasta, Italian stuffed shells