Spinach & Ricotta Stuffed Shells
Classic jumbo pasta shells filled with a creamy mixture of ricotta, fresh spinach, garlic, and herbs, baked in tomato sauce and topped with melted mozzarella and Parmesan.
This dish features jumbo pasta shells generously filled with a rich mixture of ricotta cheese, chopped fresh spinach, minced garlic, and a pinch of grated nutmeg. The stuffed shells are arranged in a baking dish, covered with tomato sauce, and sprinkled with shredded mozzarella and grated Parmesan before being baked until bubbly and golden.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 2 cloves
- Ricotta Cheese - 250 g
- Pasta - 250 g
- Spinach - 200 g
- Tomato Sauce - 400 g
- Mozzarella - 200 g
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Nutmeg - 0.25 tsp
- Olive Oil - 15 ml
- Parmesan Cheese - 50 g
- Basil - 10 g
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
Cook 250 g jumbo pasta shells according to package instructions, drain and set aside.
Step 3
In a bowl, mix 250 g ricotta cheese with 200 g chopped fresh spinach, 2 minced garlic cloves, and 0.25 tsp grated nutmeg. Season with salt and pepper.
Step 4
Stuff each shell with the ricotta-spinach mixture.
Step 5
Spread 400 g tomato sauce evenly in a baking dish, arrange the stuffed shells, and top with 200 g shredded mozzarella and 50 g grated Parmesan.
Step 6
Bake for 25-30 minutes until the cheese is melted and bubbly.
Step 7
Garnish with 10 g chopped fresh basil and let rest for 5 minutes before serving.
Cook's Notes
Allow the dish to rest for 5 minutes before serving to enhance flavor.