Ricotta and Spinach Stuffed Shells Recipe
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You can’t go wrong with ricotta and marinara when you’re stuffing pasta. So here is an idea on how to use it with jumbo shells.
Ricotta and Spinach Stuffed Shells
- about 25 jumbo pasta shells
- 500 g ricotta cheese
- 200 g frozen (or fresh) spinach
- 1 egg
- fresh parsley
- 1 recipe chunky marinara sauce (or your favorite tomato sauce)
- 2-3 cloves garlic
- salt and pepper
- olive oil
Cook pasta al dente in salted water. When it’s done strain it well (don’t wash it under running water).
Sautee spinach on a little olive oil. As soon as it softens, add pressed garlic and cook until it becomes fragrant. Remove from heat, let it cool a bit and then chop it. Mix ricotta and spinach and egg. Season with salt and pepper to taste. Use the mixture to fill the cooked shells. Spread marinara over.
Put for about 15 minutes in an oven preheated on 180°/350°F, or heat it up as much as you like. Be aware though that it you keep it in the oven for too long the shells might harden too much.
Serve sprinkled with roughly chopped parsley and freshly ground black pepper.
Note: You can also use this for homemade tortellini and tortelloni.