Spinach Ricotta Shells (Print Version)
# Ingredients:
→ Core Ingredients
01 -
Medium onion, diced (1)
02 -
Fresh spinach leaves (4 cups)
03 -
Jumbo pasta shells, about 12 to 14
04 -
Garlic cloves, minced (2)
05 -
Olive oil, extra virgin (1 tablespoon)
→ Cheesy Mixture
06 -
Mozzarella, shredded (1 cup)
07 -
Ricotta cheese (1 cup)
08 -
Egg, large (1)
09 -
Grated Parmesan cheese (½ cup, plus extra for garnish)
→ Flavors & Sauce
10 -
Black pepper (½ teaspoon)
11 -
Salt (½ teaspoon)
12 -
Marinara sauce (1½ cups)
13 -
Optional: Fresh basil for topping
# Instructions:
01 -
Set your oven to 375°F and cook the pasta shells following the package instructions until they're just tender.
02 -
Warm up olive oil in a big pan. Throw in the diced onion, cooking it until it softens (takes 3-4 minutes). Add in the garlic and let it cook for another minute.
03 -
Toss spinach into the skillet and stir until it wilts down, which should take about 2 minutes.
04 -
Stir together the cooked spinach, ricotta, mozzarella, Parmesan, egg, salt, and pepper in a large bowl until it's all well combined.
05 -
Pour about half the marinara sauce into the base of an 8x8 or 9x9 dish, spreading it out evenly.
06 -
Stuff each pasta shell full of the spinach and cheese mixture. Arrange them neatly into the sauced dish.
07 -
Spoon over the rest of the marinara sauce, then pop it in the oven for 20 to 30 minutes until it's completely heated through.
08 -
Sprinkle with extra Parmesan and a bit of fresh basil if you'd like, then enjoy right away.
# Notes:
01 -
You can prepare it ahead, store in the fridge, and bake later.
02 -
Perfect as a main dish for vegetarians.
03 -
Reheat any leftovers in either the oven or microwave.