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Jumbo pasta shells filled with a creamy blend of ricotta, spinach, and Parmesan, baked in a rich marinara sauce. A classic Italian-American comfort food that's perfect for a family dinner.
For 6 servings
Preheat oven to 375°F (190°C). Spread 1.5 cups of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then add the jumbo shells. Cook for 2 minutes less than the package directions for al dente, about 8-10 minutes. They should be pliable but still firm. Drain carefully to avoid tearing and set aside.
While the pasta cooks, prepare the filling. Ensure the thawed spinach is extremely dry by squeezing it with your hands, in a clean kitchen towel, or through a fine-mesh sieve to remove all excess water.
In a large bowl, combine the ricotta cheese, the squeezed-dry spinach, 1.5 cups of the shredded mozzarella, the grated Parmesan, beaten egg, minced garlic, 1 teaspoon of salt, black pepper, and nutmeg. Mix until well combined.
Carefully fill each cooked shell with about 2 tablespoons of the ricotta mixture. Arrange the filled shells in a single layer, open-side up, in the prepared baking dish.
Spoon the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 0.5 cup of mozzarella cheese evenly over the top.
Cover the baking dish tightly with aluminum foil and bake for 25 minutes. The sauce should be bubbling around the edges.
Jumbo pasta shells filled with a creamy blend of ricotta, spinach, and Parmesan, baked in a rich marinara sauce. A classic Italian-American comfort food that's perfect for a family dinner.
This italian_american recipe takes 70 minutes to prepare and yields 6 servings. At 755.49 calories per serving with 42.59g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Remove the foil and bake for an additional 10-15 minutes, or until the cheese is fully melted and lightly golden on top.
Remove from the oven and let the dish rest for 10 minutes before serving. This allows the shells to set and makes serving easier. Garnish with fresh chopped parsley.
Add 1/2 pound of cooked and crumbled Italian sausage or ground beef to the ricotta filling for a heartier dish.
Add 1/2 to 1 teaspoon of red pepper flakes to the ricotta filling or use an Arrabbiata sauce instead of marinara for a spicy kick.
Incorporate 1/2 cup of shredded provolone or asiago cheese into the filling for a more complex cheese flavor.
Add 1 cup of finely chopped and sautéed mushrooms, onions, or zucchini to the ricotta mixture for extra vegetables and flavor.
The combination of ricotta, mozzarella, and parmesan cheese provides a significant amount of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
This dish is packed with calcium from the dairy ingredients, a vital mineral for building and maintaining strong bones and teeth, as well as for proper nerve and muscle function.
Spinach is a nutrient-dense vegetable, offering a good source of Vitamin K for blood clotting, Vitamin A for vision health, and folate, which is important for cell growth and metabolism.
A typical serving of 4 stuffed shells contains approximately 650-700 calories, depending on the specific brands of cheese and sauce used.
This dish can be part of a balanced diet. It's a great source of protein and calcium from the cheese and provides vitamins from the spinach. However, it is also high in calories, fat, and sodium. To make it healthier, you can use part-skim cheeses and a low-sodium marinara sauce.
Yes, this is a great make-ahead meal. You can assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time.
Assemble the dish in a freezer-safe baking pan, but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 15-20 minutes to the covered baking time.
Absolutely. You will need about 1 pound (450g) of fresh spinach. Sauté or steam it until wilted, let it cool, then chop it and squeeze out all excess moisture just as you would with frozen spinach.
Stuffed shells pair wonderfully with a simple green salad with a vinaigrette dressing, steamed green beans, or a side of garlic bread to soak up the extra sauce.
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