ALEXIA'S BABY SPINACH & RICOTTA STUFFED SHELLS
Pasta, Vegetables
Intermediate

ALEXIA'S BABY SPINACH & RICOTTA STUFFED SHELLS

Baked shells with ricotta, spinach, mozzarella, parmesan, romano, and marinara.

"MAMA MIA, Now that's Italian!" - Alexia

55 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 box Barilla Large Shells
  • 2 cups Baby Spinach, julienned
  • 3 lbs Whole Milk Ricotta Cheese
  • 2 cups Shredded Whole Milk Mozzarella
  • 1/2 cup Grated Pecorino Romano Cheese
  • 1/2 cup Grated Parmigiano Reggiano Cheese
  • 1 bunch Fresh Parsley, chopped
  • Fresh Basil (for garnish)
  • Cracked Black Pepper (to taste)
  • Garlic Salt (to taste)
  • 4 large Eggs
  • Marinara Sauce (for layering and topping)
  • Extra Grated Cheese (for topping)

Instructions

1

Boil the Shells

Bring a large pot of salted water to a boil. Add the large pasta shells and cook until al dente. Drain and set aside to cool slightly.

2

Make the Filling

In a large bowl, combine ricotta cheese, eggs, mozzarella, parmesan, and romano cheese. Mix well until the filling is light and fluffy.

3

Add Herbs and Seasoning

Fold in the chopped parsley and julienned spinach. Season to taste with cracked black pepper and garlic salt. Mix thoroughly until evenly blended.

4

Stuff the Shells

Using a heaping tablespoon of filling per shell, gently stuff each cooled pasta shell. Hold the shell open carefully and fill generously.

5

Assemble the Dish

In a large Pyrex or baking dish, ladle a layer of marinara sauce on the bottom. Arrange the stuffed shells filling-side up in a single layer. Drizzle with additional marinara sauce and sprinkle with grated cheese.

6

Bake the Shells

Cover the dish with foil and bake at 375°F for about 30 minutes. Remove the foil and broil for a few minutes until the tops are lightly crispy and golden.

7

Finish and Serve

Garnish with fresh chopped basil before serving. Creamy, cheesy, and full of flavor — Mama Mia, now that’s Italian!