Giant pasta shells stuffed with spinach and ricotta

Giant Pasta Shells Stuffed With Spinach And Ricotta

Giant pasta shells stuffed with spinach and ricotta topped with parmesan and mozzarella and baked in a tasty marinara sauce. A perfect dinner for any day of the week and the entire family will love these. This dish is great to make ahead and cook later. The stuffed giant pasta shells are also great to reheat, making them a perfect leftover lunch for the next day.

Giant pasta shells stuffed with spinach and ricotta

 You can also use this ricotta cheese and spinach filling for fresh ravioli, cannelloni and other stuffed pasta types.

How to make Ricotta and spinach stuffed Giant shells:

  • Start by making the marinara sauce. You can also use store-bought marinara sauce.
  • Cook the pasta shells until al dente (see package cooking time). Drain them and then rinse them under cold tap. Cook an extra couple of giant shells! There are always some shells that break and split, so it’s best to have a few extra just in case.
  • Chop the onion and sauté until soft and add then pressed garlic and sauté for one more minute. Put aside.
  • Next wilt the fresh spinach in a pan. Squeeze as much water out of the wilted spinach.
  • Then add the onion/garlic with the wilted spinach in an electrical chopper and pulse until finely chopped.
  • In a bowl add the spinach mixture with ricotta and parmesan cheese and mix until well combined. Add salt and pepper and a few drops of truffle oil (optional). Taste and see if you want to add more truffle oil.
  • Pour the marinara sauce into an ovenproof dish. Then fill the giant shell pasta with the filling.
filled Giant pasta shells stuffed with spinach and ricotta
  • Place the shells onto the sauce.
  • Sprinkle grated parmesan and mozzarella over the shells.
Giant pasta shells stuffed with spinach and ricotta before baking
  • Loosely cover with aluminum  foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes.

Enjoy!

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Giant pasta shells stuffed with spinach and ricotta

Giant Pasta Shells Stuffed With Spinach And Ricotta

Giant pasta shells stuffed with spinach and ricotta topped with parmesan and mozzarella and baked in a tasty marinara sauce. 
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Pasta
Cuisine Italian
Servings 12 Shells
Calories 256 kcal

Equipment

  • 1 Electric chopper
  • 1 Pan
  • 1 Oven proof dish
  • 1 Bowl

Ingredients
  

  • 12 Giant pasta shells ( or 21 large)
  • ½ tbsp Olive oil
  • 200 g Spinach fresh (7 packed cups)
  • 500 g Ricotta 2 cups
  • 90 g Mozzarella (½ cup) grated
  • 1 clove Garlic pressed
  • 180 g Parmesan (1cup) grated
  • 1 tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Truffle oil

Instructions
 

  • Start by making the marinara sauce. You can also use store-bought marinara sauce.
    Easy Homemade Marinara sauce
  • Cook the pasta shells until al dente (see packet cooking time). Drain them and then rinse them under cold tap. Cook an extra couple of giant shells! There are always some shells that break and split, so it’s best to have a few extra just in case.
    giant pasta
  • Chop the onion and sauté until soft and add then pressed garlic and sauté for one more minute. Put aside.
    saute onion
  • Next wilt the fresh spinach in a pan. Squeeze as much water out of the wilted spinach.
    spinach
  • Then add the onion/garlic with the wilted spinach in an electrical chopper and pulse until finely chopped.
    ingredients in mixer
  • In a bowl add the spinach mixture with ricotta and 90 g (½Cup) parmesan cheese and mix until well combined. Add salt and pepper and truffle oil (optional). Taste and see if you want to add more truffle oil.
    ricotta filling
  • Preheat oven 180° C (356° F)
  • Pour the marinara sauce into an ovenproof dish. Then fill the giant shell pasta with the filling. Place the shells onto the sauce.
    making Giant pasta shells stuffed with spinach and ricotta
  • Sprinkle mozzarella and the remaining grated parmesan over the shells.
    Giant pasta shells stuffed with spinach and ricotta before baking
  • Loosely cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes. Enjoy!
    Giant pasta shells stuffed with spinach and ricotta

Βon appétit

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