Ricotta and Spinach Stuffed Pasta Shells

I’m a huge pasta lover and a big fan of anything stuffed with cheese. I owe this recipe inspiration to my mom who is a great cook and first introduced stuffed shells to me as a kid. I have changed some of the ingredients around a bit, but as the old saying goes…Nothing can beat Momma’s cooking! Enjoy!!!!

Please let me know how you like the dish.

Ricotta and Spinach Stuffed Pasta Shells
Serves 6
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 25 jumbo pasta shells
  2. 2 tablespoons extra virgin olive oil
  3. 2 cup store bought marinara sauce
  4. 1/3 cup Parmesan, grated
  5. 2 cups frozen spinach, thawed, drained and chopped
  6. 2 cups part-skim ricotta
  7. 1 egg, lightly beaten
  8. 1 shallot, minced
  9. 1 tablespoon thyme, minced
  10. Salt and pepper to taste
Instructions
  1. 1. Preheat oven to 350°F and begin boiling water for pasta shells.
  2. 2. Add the pasta and salt for seasoning. Cook the pasta until al dente. Follow the package directions for best outcome.
  3. 3. Drain the pasta and toss with olive oil. Set aside.
  4. 4. Pour the marinara sauce into an 8”x 8” baking dish. Make sure that the sauce is evenly distributed.
  5. 5. In a mixing bowl, combine the spinach, ricotta, egg, shallot, and thyme. Mix well. Feel free to add salt and pepper to your own taste.
  6. 6. Using a spoon, scoop a small amount of the filling and stuff into each of the pasta shells.
  7. 7. Arrange the shells so they are sitting upright. This will allow for all 25 shells to cook evenly at the same time.
  8. 8. Top the baking dish with a sprinkle of parmesan and tightly cover the baking dish with aluminum foil and bake for 20 minutes.
  9. 9. Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown.
  10. 10. Remove from the oven and allow the shells to rest for 5 minutes before serving.
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