Spinach and Ricotta Stuffed Shells Recipe

Spinach and Ricotta Stuffed Shells Recipe

This Spinach and Ricotta Stuffed Shells recipe is a meatless dish that has a lot of flavor. All you have to do is stuff the shells, cover with spaghetti sauce and bake!

This recipe is property of GreatChefRecipes.com

Ingredients:
24 jumbo pasta shells
1 15-oz. container ricotta cheese
2 cups shredded mozzarella
1/2 cup shredded Parmesan
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 large egg, lightly beaten
Kosher salt
Black ground pepper
1 teaspoon Italian seasoning
Pinch of ground nutmeg
1 26-oz. jar spaghetti sauce

Directions:
1. Preheat oven to 375 degrees
2. Lightly oil or spray a 9×13″ baking dish.
3. Cook pasta shells according to the package.
4. Once done, drain and set aside to cool.
5. In a large bowl stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.
6. Spread 3/4 cup spaghetti sauce over bottom of the baking dish.
7. Stuff shells with spinach ricotta mixture and place in dish.
8. Cover shells with the rest of the spaghetti sauce.
9. Top shells with 1 cup mozzarella.
10. Cover baking dish with aluminum fil and bake for 35-minutes.
11. Remove foil and back an additional 10-minutes.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Sangiovese
This Spinach and Ricotta Stuffed Shells recipe can taste a little lighter since the ricotta spinach filling isn’t overpowering; however, the pasta sauce is a bit rich. I like a nice light dry Sangiovese as the perfect accompaniment. The Sangiovese has a nice dry cherry flavor which melds well with this meal. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!