Giant Pasta Shells Stuffed With Spinach And Ricotta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the Oven: Set your oven to 180° C (356° F) to preheat.
- 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.
- Add Cheese Topping: Sprinkle the grated mozzarella and the remaining Parmesan cheese evenly over the filled shells.
- 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
