Italian Ricotta and Spinach Stuffed Shells

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20 large pasta shells (plus some spare parts)
2 cloves of garlic
4 cups packed – 8 oz – 230 g fresh spinach leaves
12oz – 340g ricotta drained (buy or see my recipe)
1 cup (4 oz) grated mozzarella cheese 120 g
1 cup – 4.5 oz – 135 g shredded pecorino or parmesan
1 egg
1 handful fresh basil, finely chopped
2 c. chopped parsley soup.
2 cups marinara sauce (buy or see my recipe)
1 cup of olive oil


Preheat oven to 375 F – 190 C

Cook the pasta al dente, see the manual. Drain, cool in cold water and reserve.

In a large skillet, add the olive oil. When the oil begins to shine, add the garlic and cook until it begins to brown, about a minute.

Add spinach and cook, stirring occasionally, until leaves begin to wilt, about 2 minutes.

Remove from heat and let cool.

In a mixing bowl, mix well fresh spinach, ricotta, mozzarella, pecorino cheese, beaten egg, grated basil, chopped parsley, salt and pepper.

Pour 1‍ cup marinara sauce on the bottom of a baking dish. Sprinkle with grated pecorino cheese.

With a spoon, fill each pasta shell with a generous amount of the spinach and ricotta mixture, and place on the sauce on the baking sheet
Cover with the rest of the sauce and over each, sprinkle the Pecorino cheese and then the mozzarella.

Bake in the oven for 20 to 25 minutes at 375 F at 190 C until the top begins to brown and the sauce begins to bubble.

Serve hot with fresh basil leaves.

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