Stuffed Pasta Shells with Ricotta, Mozzarella, Parmesan, Sautéed Spinach, Marinara Sauce & Pine Nuts
Baked pasta shells filled with creamy cheeses and spinach, topped with marinara and toasted pine nuts for a hearty Italian-style dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 5–6 servings
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Shells:
20–24 jumbo pasta shells
1 tbsp olive oil
3 cups fresh spinach, chopped
1 clove garlic, minced
1½ cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
½ tsp salt
¼ tsp black pepper
¼ tsp ground nutmeg (optional)
For Baking:
2 cups marinara sauce (homemade or store-bought)
¼ cup shredded mozzarella (for topping)
2 tbsp grated Parmesan (for topping)
2 tbsp pine nuts, lightly toasted
Fresh basil or parsley, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook pasta shells according to package directions until al dente. Drain and rinse with cold water. Set aside.
In a skillet, heat olive oil over medium heat. Add garlic and spinach. Sauté until wilted, then remove from heat and cool slightly.
In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, salt, pepper, and nutmeg. Fold in the cooled spinach mixture.
Spread 1 cup of marinara sauce in the bottom of the baking dish.
Stuff each shell with about 2 tablespoons of the cheese mixture and place in the dish.
Top shells with remaining marinara sauce, mozzarella, and Parmesan.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.
Remove from oven and sprinkle with toasted pine nuts and fresh herbs.
Serve warm.
Notes
Can be made ahead and refrigerated up to 24 hours before baking.
Substitute kale or chard for spinach if desired.
For extra flavor, add a pinch of crushed red pepper to the marinara.
To make it nut-free, omit pine nuts or substitute with toasted breadcrumbs.
