Giant Pasta Shells Stuffed With Spinach and Ricotta Recipe

Introduction

These Giant Pasta Shells Stuffed with Spinach and Ricotta make a hearty and comforting meal that’s perfect for family dinners. Filled with a creamy spinach and ricotta mixture and baked in a rich marinara sauce, this dish is both flavorful and satisfying.

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)

Instructions

1. Step 1: Prepare the marinara sauce or use a good quality store-bought sauce.
2. Step 2: Cook the pasta shells until al dente according to the packet instructions. Drain them and rinse under cold water to stop the cooking. Cook a few extra shells in case some break.
3. Step 3: Chop an onion and sauté it in olive oil until soft. Add the pressed garlic and cook for one more minute, then set aside.
4. Step 4: Wilt the fresh spinach in a pan over medium heat. Once wilted, squeeze out excess water thoroughly.
5. Step 5: Combine the sautéed onion and garlic with the wilted spinach in a food processor. Pulse until finely chopped.
6. Step 6: In a bowl, mix the chopped spinach mixture with ricotta and half the grated parmesan. Season with 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 evenly in an ovenproof dish. Fill each pasta shell with the ricotta-spinach filling and arrange them on top of the sauce.
9. Step 9: Sprinkle the grated mozzarella and the remaining parmesan evenly over the filled shells.
10. Step 10: Cover the dish loosely with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes until cheese is golden and bubbly. Serve warm and enjoy!

Tips & Variations

• Use fresh spinach for the best flavor, but frozen can work if well-thawed and drained.
• For a meatier version, add cooked Italian sausage to the ricotta mixture.
• Try substituting the truffle oil with a pinch of nutmeg for a warm, earthy note.
• If you prefer a lighter dish, use part-skim ricotta and less cheese on top.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 180°C (356°F) until warmed through, about 15-20 minutes. You can also microwave individual portions covered with a microwave-safe lid for 2-3 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these stuffed shells?

Yes, freeze before baking by placing the filled shells in a freezer-safe container. Cover tightly and freeze for up to 2 months. Bake from frozen, adding extra cooking time and covered to prevent drying out.

Do I have to use truffle oil?

No, truffle oil is optional and adds a unique flavor. You can simply omit it or replace it with your favorite herbs or a pinch of nutmeg to enhance the filling.

Giant Pasta Shells Stuffed With Spinach and Ricotta Recipe

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★★★★★

4.7 from 80 reviews

This comforting recipe features giant pasta shells stuffed with a creamy mixture of fresh spinach, ricotta, parmesan, and mozzarella cheeses, infused with garlic and truffle oil. Baked in rich marinara sauce, these stuffed shells make a hearty and satisfying Italian-inspired dish perfect for family dinners or special occasions.

• Author: Lara
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: Serves 4 to 6 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Shells and Sauce

• 12 giant pasta shells (or 21 large)
• ½ tbsp olive oil
• Marinara sauce (homemade or store-bought, quantity sufficient to coat shells in the baking dish)

Cheese and Spinach Filling

• 200 g fresh spinach (about 7 packed cups)
• 500 g ricotta cheese (2 cups)
• 90 g mozzarella cheese, grated (½ cup)
• 180 g parmesan cheese, grated (1 cup)

Other Ingredients

• 1 clove garlic, pressed
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp truffle oil (optional)

Instructions

1. Prepare Marinara Sauce: Start by making the marinara sauce from scratch or use store-bought sauce for convenience. Set aside.
2. Cook Pasta Shells: Boil the giant pasta shells in salted water following package instructions until al dente. Drain and rinse under cold water. Cook a few extra shells to account for any that break during handling.
3. Sauté Aromatics: Chop the onion and sauté in olive oil until soft. Add pressed garlic and sauté for another minute. Remove from heat and set aside.
4. Wilt Spinach: In a pan, wilt the fresh spinach over medium heat. Once wilted, squeeze out excess water thoroughly.
5. Chop Spinach Mixture: Combine the wilted spinach with the sautéed onion and garlic in an electric chopper. Pulse until finely chopped.
6. Mix Filling: In a bowl, combine the chopped spinach mixture with ricotta cheese, 90 g of parmesan cheese, salt, black pepper, and truffle oil (if using). Mix until well combined. Taste and adjust truffle oil as desired.
7. Preheat Oven: Set the oven to 180°C (356°F) to preheat.
8. Assemble Dish: Pour marinara sauce into an ovenproof dish. Stuff each giant pasta shell with the cheese and spinach filling, then arrange the shells evenly on the sauce.
9. Add Cheese Topping: Sprinkle grated mozzarella and the remaining parmesan cheese over the arranged stuffed shells.
10. Bake: Cover the dish loosely with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for another 10 minutes until the cheese is bubbly and golden. Serve warm and enjoy!

Notes

• Cooking a few extra shells prevents disappointment if some break during cooking or stuffing.
• For a richer flavor, use homemade marinara sauce but store-bought is a great time saver.
• Ensure to squeeze excess water from the spinach to avoid watery filling.
• Truffle oil is optional but adds a luxurious aroma and depth of flavor.
• The dish can be prepared ahead and refrigerated before baking for convenience.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Keywords: stuffed pasta shells, spinach ricotta shells, baked pasta shells, Italian stuffed shells, ricotta spinach pasta