Stuffed Shells with Ricotta and Spinach
These are the stuffed shells that I grew up on and that I think of when you say stuffed shells. I think that they are also the most mainstream when you are ordering from a restaurant as well. I make them with homemade or hand dipped ricotta for the best flavor and texture.
Ingredients
- 8 oz package of jumbo shell pasta cooked al dente
- 1 recipe of homemade marinara sauce
- 1 1/2 lbs homemade or hand dipped ricotta cheese
- 1- 4 oz package frozen spinach thawed and squeezed of all of the access liquid
- 1/4 cup freshly grated Parmesan cheese
- 1 egg lightly scrambled before adding into mixture
- 2 cups of shredded mozzarella cheese divided
- Kosher salt to taste
- Freshly cracked black pepper to taste
Instructions
- Preheat the oven to 350 degrees. Cool and dry the shells on a paper towel-lined baking sheet after they are cooked
- To make the filling
- In a bowl, combine the ricotta, spinach, Parmesan cheese, egg and 1/2 cup of the shredded mozzarella cheese in a bowl. Season with the Kosher salt and cracked black pepper to taste.
- Stuff the shells generously, but not overly full. Lay them in a baking dish that is layered with marinara sauce on the bottom.
- Top the shells with marinara sauce and the remaining mozzarella cheese. Cover with plastic and foil and bake for about 45 minutes. Uncover and bake to slightly brown the cheese on top for another 15 minutes. Serve immediately. ENJOY!