Ricotta Spinach Shells (Printable Version)

Large pasta shells filled with a cheesy spinach mix, baked under a layer of marinara sauce.

# What You’ll Need:

→ Core Ingredients

01 - 1 tablespoon extra virgin olive oil
02 - 12-14 large pasta shells
03 - 1 medium onion, chopped small
04 - 4 cups fresh spinach
05 - 2 garlic cloves, finely chopped

→ Cheesy Mixture

06 - 1 cup creamy ricotta cheese
07 - ½ cup grated Parmesan (plus extra for topping)
08 - 1 cup shredded mozzarella
09 - 1 large egg

→ Flavorings & Sauce

10 - ½ teaspoon black pepper
11 - 1½ cups marinara
12 - ½ teaspoon salt
13 - Fresh basil leaves for optional garnish

# Step-by-Step Guide:

01 - Heat your oven to 375°F. Follow the directions on the pasta package to cook shells until slightly firm (al dente).
02 - Warm the olive oil in a wide pan, soften the onion (around 3-4 minutes), then toss in the garlic and sauté for 60 seconds more.
03 - Put the spinach into the pan and cook briefly, letting the leaves soften just enough (2 minutes).
04 - Mix the cooked spinach, cheeses, egg, salt, and pepper in a big bowl until evenly combined.
05 - Pour half of the marinara sauce onto the bottom of an 8x8 or 9x9 baking pan.
06 - Spoon the cheese-spinach mixture into each shell, then place the filled shells neatly in the prepared baking dish.
07 - Spread the rest of the marinara over the shells and bake for 20-30 minutes. They should heat all the way through.
08 - Sprinkle some fresh basil and extra Parmesan on top before serving warm.

# Additional Notes:

01 - You can assemble it earlier and chill until baking time.
02 - This is a solid choice for a meat-free main course.
03 - Heat leftovers in the oven or microwave to enjoy again.

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