Giant Pasta Shells Stuffed With Spinach And Ricotta Recipe

Introduction

Giant pasta shells stuffed with a creamy blend of spinach and ricotta make for a comforting and impressive meal. This dish combines tender pasta, flavorful greens, and rich cheeses baked in a savory marinara sauce. It’s perfect for a cozy family dinner or entertaining guests.

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)
• 1 onion, chopped

Instructions

1. Step 1: Start by making the marinara sauce or prepare a store-bought sauce to save time.
2. Step 2: Cook the pasta shells according to package instructions until al dente. Drain and rinse under cold water. Cook a few extra shells to account for any that may break.
3. Step 3: In a pan, heat olive oil and sauté the chopped onion until soft. Add the pressed garlic and cook for another minute. Remove from heat and set aside.
4. Step 4: Wilt the fresh spinach in a pan, then 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 bowl, mix the spinach mixture with ricotta, half the grated Parmesan (90 g), salt, black pepper, and truffle oil if using. Adjust seasoning to taste.
7. Step 7: Preheat the oven to 180°C (356°F).
8. Step 8: Spread a layer of marinara sauce in an ovenproof dish. Fill each pasta shell with the spinach and ricotta mixture and arrange them on top of the sauce.
9. Step 9: Sprinkle the shells with the 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 melted and golden. Serve warm and enjoy!

Tips & Variations

• Use no-boil jumbo shells to save time on cooking the pasta beforehand.
• Try adding cooked mushrooms or artichokes to the filling for extra flavor and texture.
• For a vegan version, substitute ricotta and cheese with plant-based alternatives and use a vegan marinara sauce.
• Drizzle extra truffle oil just before serving for an earthy, luxurious touch.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 175°C (350°F) until warmed through, or microwave on medium power in short intervals to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells a day before baking. Keep the dish covered in the refrigerator and bake as directed when ready to serve.

Can I freeze the stuffed shells?

Absolutely. Place the assembled but unbaked shells in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake from frozen, adding extra baking time and keeping the dish covered longer to prevent drying out.

Giant Pasta Shells Stuffed With Spinach And Ricotta Recipe

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4.5 from 120 reviews

Delicious giant pasta shells stuffed with a creamy spinach and ricotta mixture, topped with mozzarella and parmesan, then baked in a rich marinara sauce. This comforting Italian-inspired dish is perfect for a hearty family meal or special occasion.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves 4–6 people 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta Shells

• 12 Giant pasta shells (or 21 large)
• ½ tbsp Olive oil

Filling

• 200 g Fresh spinach (approximately 7 packed cups)
• 500 g Ricotta cheese (about 2 cups)
• 90 g Mozzarella (½ cup, grated)
• 1 clove Garlic (pressed)
• 180 g Parmesan cheese (1 cup, grated)
• 1 tsp Salt
• ½ tsp Black pepper
• ½ tsp Truffle oil (optional)

Other

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

Instructions

1. Make Marinara Sauce: Prepare your preferred marinara sauce from scratch or use a good quality store-bought version for convenience. This will serve as the base for baking.
2. Cook Pasta Shells: Boil the giant pasta shells according to the package instructions until al dente. Drain and rinse under cold water to stop cooking. Cook a few extra shells to account for any that may break or split.
3. Sauté Aromatics: Chop one onion finely and sauté in olive oil until soft. Add pressed garlic and cook for another minute. Remove from heat and set aside.
4. Wilt Spinach: In a pan, wilt the fresh spinach and then squeeze out as much water as possible to prevent sogginess in the filling.
5. Chop Spinach Mixture: Combine the wilted spinach with the sautéed onion and garlic in an electric chopper or food processor. Pulse until finely chopped.
6. Mix Filling: In a large bowl, mix the finely chopped spinach mixture with ricotta, half of the grated parmesan (90 g), salt, black pepper, and truffle oil if using. Taste and adjust seasoning as desired.
7. Preheat Oven: Preheat your oven to 180° C (356° F) to prepare for baking the stuffed shells.
8. Assemble: Pour marinara sauce into an ovenproof dish to cover the bottom. Stuff each cooked giant pasta shell with the ricotta and spinach filling and arrange them neatly on top of the sauce.
9. Add Cheese Topping: Sprinkle the grated mozzarella and the remaining parmesan cheese evenly over the stuffed shells.
10. Bake: Cover the dish loosely with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes until cheese is golden and bubbly. Serve hot and enjoy your meal!

Notes

• Cooking extra pasta shells helps compensate for any shells that crack during boiling or stuffing.
• Squeezing out excess water from spinach is essential to avoid soggy filling.
• Truffle oil is optional but adds a luxurious aroma and flavor to the filling.
• Use fresh grated cheeses for best melting and taste results.
• The recipe works well with store-bought marinara sauce for convenience without compromising flavor.

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