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- 12 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/4 teaspoon nutmeg - Salt and pepper to taste - 1 cup marinara sauce - Olive oil for sautéing - Fresh parsley, chopped (for garnish)

Creamy Spinach and Ricotta Stuffed Shells

Discover the deliciousness of Creamy Spinach and Ricotta Stuffed Shells, a perfect dish for family dinners and cozy nights in. These jumbo pasta shells are generously filled with a delightful blend of creamy ricotta and vibrant spinach, all topped with gooey mozzarella and savory Parmesan. Easy to prepare and visually stunning, this comforting recipe is a hit for both vegetarians and cheese lovers. Elevate your mealtime with this satisfying and nutritious treat that everyone will enjoy!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded (plus extra for topping)

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

2 cups marinara sauce (store-bought or homemade)

Fresh basil or parsley for garnish

Instructions
 

Preheat the Oven:

    Preheat your oven to 375°F (190°C).

      Cook Pasta Shells:

        In a large pot of boiling salted water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

          Prepare Spinach Mixture:

            In a skillet over medium heat, add a drizzle of olive oil and sauté the minced garlic for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool.

              Mix Cheese Filling:

                In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, sautéed spinach, egg, salt, black pepper, and nutmeg. Mix until well combined.

                  Stuff the Shells:

                    Carefully fill each cooked pasta shell with the creamy spinach and ricotta mixture using a spoon or a piping bag for easy filling.

                      Prepare for Baking:

                        Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in the dish, seam-side up. Pour the remaining marinara sauce over the top and sprinkle with additional mozzarella cheese.

                          Bake:

                            Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10-15 minutes or until the cheese is bubbly and lightly golden.

                              Garnish and Serve:

                                Remove the shells from the oven and let them cool for a few minutes. Garnish with fresh basil or parsley before serving.

                                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6