Giant Pasta Shells Stuffed With Spinach and Ricotta Recipe
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.
- 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
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
- Prepare Marinara Sauce: Start by making the marinara sauce from scratch or use store-bought sauce for convenience. Set aside.
- 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.
- 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.
- Wilt Spinach: In a pan, wilt the fresh spinach over medium heat. Once wilted, squeeze out excess water thoroughly.
- Chop Spinach Mixture: Combine the wilted spinach with the sautéed onion and garlic in an electric chopper. Pulse until finely chopped.
- 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.
- Preheat Oven: Set the oven to 180°C (356°F) to preheat.
- 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.
- Add Cheese Topping: Sprinkle grated mozzarella and the remaining parmesan cheese over the arranged stuffed shells.
- 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
