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Looking for a delicious vegetarian pasta dish that is both satisfying and easy to prepare? Shellfish-free stuffed shells with spinach and ricotta offer a perfect solution. This recipe combines tender pasta shells filled with a creamy mixture of ricotta cheese and fresh spinach, baked to perfection with a flavorful tomato sauce.
Ingredients Needed
- 20 large pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh basil for garnish (optional)
Preparation Instructions
Start by cooking the pasta shells in boiling salted water until al dente, about 10 minutes. Drain and set aside to cool slightly. Meanwhile, in a skillet, heat olive oil over medium heat and sauté the garlic until fragrant. Add chopped spinach and cook until wilted. Remove from heat and let cool.
In a mixing bowl, combine ricotta cheese, grated Parmesan, cooked spinach, egg, salt, and pepper. Mix well until smooth. Using a spoon, fill each cooked shell with the ricotta and spinach mixture.
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce at the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Cover with remaining marinara sauce.
Bake uncovered for 25-30 minutes, until bubbly and golden around the edges. Garnish with fresh basil if desired before serving.
Serving Suggestions
This dish pairs beautifully with a light green salad and crusty bread. It’s a perfect vegetarian main course for family dinners or special occasions. For added flavor, sprinkle extra Parmesan or red pepper flakes before serving.
Tips for Success
- Ensure shells are cooked al dente to prevent them from tearing during filling.
- Use fresh spinach for the best flavor and texture.
- Feel free to add chopped mushrooms or other vegetables to the filling for variety.
- Make ahead: assemble the shells and refrigerate before baking for convenience.