Ricotta and Spinach Stuffed Shells

Ricotta and Spinach Stuffed Shells

You can’t go wrong with ricotta and marinara when you’re stuffing pasta. So here is an idea on how to use it with jumbo shells.

Ricotta and Spinach Stuffed Shells

about 25 jumbo pasta shells
500 g ricotta cheese
200 g frozen (or fresh) spinach
1 egg
fresh parsley
1 recipe chunky marinara sauce (or your favorite tomato sauce)
2-3 cloves garlic
salt and pepper
olive oil

Cook pasta al dente in salted water. When it’s done strain it well (don’t wash it under running water).

Sautee spinach on a little olive oil. As soon as it softens, add pressed garlic and cook until it becomes fragrant. Remove from heat, let it cool a bit and then chop it. Mix ricotta and spinach and egg. Season with salt and pepper to taste. Use the mixture to fill the cooked shells. Spread marinara over.

Put for about 15 minutes in an oven preheated on 180°/350°F, or heat it up as much as you like. Be aware though that it you keep it in the oven for too long the shells might harden too much.

Serve sprinkled with roughly chopped parsley and freshly ground black pepper.

Ricotta and Spinach Stuffed Shells

Note: You can also use this for homemade tortellini and tortelloni.

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