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If you’re looking for a dish that combines comfort with nutrition, the Creamy Spinach and Ricotta Shell Bake is an excellent choice. This delightful recipe features large pasta shells stuffed with a rich mixture of spinach and creamy ricotta cheese, all baked to perfection in a savory sauce. The dish is not only visually appealing but also offers a harmonious balance of flavors and textures that can please even the pickiest of eaters.

Creamy Spinach and Ricotta Shell Bake

Discover the perfect blend of comfort and nutrition with Creamy Spinach and Ricotta Shell Bake. This delightful dish features jumbo pasta shells filled with a delicious spinach and ricotta mix, baked in savory marinara sauce. Ideal for family dinners or special gatherings, it offers a satisfying main course that pairs beautifully with a fresh salad or garlic bread. Full of flavor and nutrients, this recipe is sure to impress even the pickiest eaters!
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Ingredients
  

1 package (12 oz) jumbo pasta shells

2 tablespoons olive oil

3 cloves garlic, minced

1 medium onion, finely chopped

1 pound fresh spinach, roughly chopped (or 10 oz frozen chopped spinach, thawed and drained)

15 oz ricotta cheese

1 cup grated mozzarella cheese, plus more for topping

1 cup grated Parmesan cheese

1 large egg

1 teaspoon Italian seasoning

Salt and pepper to taste

2 cups marinara sauce

Fresh basil for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside.

      Prepare the Spinach Filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Add the Spinach: Gradually add the spinach to the skillet, stirring until wilted if using fresh. If using frozen spinach, just stir until heated through. Season with salt, pepper, and Italian seasoning. Remove from heat and let cool slightly.

          Mix the Filling: In a large mixing bowl, combine the cooled spinach mixture with ricotta cheese, 1 cup of mozzarella cheese, ¾ cup of Parmesan cheese, the egg, salt, and pepper. Mix until well combined.

            Stuff the Shells: Spread about 1 cup of marinara sauce at the bottom of a 9x13 inch baking dish. Using a spoon, fill each cooked jumbo shell with the spinach and ricotta mixture, and arrange them in the baking dish on top of the marinara.

              Add More Sauce: Pour the remaining marinara sauce over the stuffed shells, ensuring each shell is well-coated. Sprinkle the remaining mozzarella and Parmesan cheese on top.

                Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                  Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired. Serve warm and enjoy your creamy spinach and ricotta shell bake!

                    Prep Time, Total Time, Servings: 20 mins | 50 mins | 6-8 servings