Spinach & Ricotta Stuffed Shells | TasteToronto
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Spinach & Ricotta Stuffed Shells

20 mins Prep Time

40 mins Cook Time

Ingredients

Spinach & Ricotta Stuffed Shells

  • 18-20 jumbo pasta shells

  • 1 cup frozen chopped spinach (thawed)

  • 1 1/3 cup ricotta

  • 1 cup shredded mozzarella (divided)

  • 1 clove garlic (minced)

  • 1 teaspoon lime zest

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon salt

  • 1 1/2 cups marinara sauce

  • 1/3 cup Parmesan

Directions

Spinach & Ricotta Stuffed Shells

8 Steps

  • Step 1

    Preheat the oven to 400°F.

  • Step 2

    Add the shells to a large pot of salted boiling water. Cook according to package instructions until they're al dente.

  • Step 3

    Squeeze out the excess water from the spinach. In a bowl, mix together the spinach, ricotta, 2/3 cup of mozzarella, garlic, lime zest, salt and pepper. Transfer the mixture to a piping bag.

  • Step 4

    Pour the marinara sauce into a baking dish.

  • Step 5

    Pipe the shells with about 1 1/2 tablespoons of ricotta mixture. Place the stuffed shells onto the baking dish.

  • Step 6

    Cover with aluminum foil and bake in the oven for 30 minutes.

  • Step 7

    Uncover and top the shells with rest of the mozzarella. Bake for another 5 minutes or until cheese has melted.

  • Step 8

    Top with Parmesan and enjoy!

Ingredients

Spinach & Ricotta Stuffed Shells

  • 18-20 jumbo pasta shells

  • 1 cup frozen chopped spinach (thawed)

  • 1 1/3 cup ricotta

  • 1 cup shredded mozzarella (divided)

  • 1 clove garlic (minced)

  • 1 teaspoon lime zest

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon salt

  • 1 1/2 cups marinara sauce

  • 1/3 cup Parmesan

Tags:

Toronto Recipes

Stuffed Shells

Ricotta Stuffed Shells

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Spinach & Ricotta Stuffed Shells