Giant Pasta Shells Stuffed With Spinach And Ricotta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Wilt Spinach: In a pan, wilt the fresh spinach and then squeeze out as much water as possible to prevent sogginess in the filling.
- Chop Spinach Mixture: Combine the wilted spinach with the sautéed onion and garlic in an electric chopper or food processor. Pulse until finely chopped.
- 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.
- Preheat Oven: Preheat your oven to 180° C (356° F) to prepare for baking the stuffed shells.
- 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.
- Add Cheese Topping: Sprinkle the grated mozzarella and the remaining parmesan cheese evenly over the stuffed shells.
- 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
