Sun-Dried Tomato & Spinach Stuffed Shells
Large pasta shells generously filled with a creamy blend of ricotta, spinach, and sun-dried tomatoes, baked in marinara sauce with melted mozzarella and Parmesan cheese. A comforting Italian-American meal for two.
Cook the pasta shells
Bring a large pot of salted water to a rolling boil. Add the 10-12 jumbo pasta shells and cook according to package directions until they are al dente (tender but still firm to the bite). Do not overcook, or they will be difficult to stuff. Drain the shells well and rinse them briefly with cold water to prevent sticking. Set them aside.
💡 Pro Tips:
- •Al dente means cooked so that it is still firm when bitten.
- •Rinsing with cold water stops the cooking process and makes shells easier to handle.
Prepare the spinach and tomato filling
While the shells are cooking, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the 1 clove minced garlic and cook for 30 seconds until it smells pleasant (fragrant). Add the 2 cups fresh spinach and cook, stirring, for 2-3 minutes until the spinach wilts (becomes soft and droopy) and all its liquid evaporates. Remove the skillet from the heat. In a medium bowl, combine 1 cup whole milk ricotta cheese, 1/4 cup grated Parmesan cheese, 1/4 cup finely chopped sun-dried tomatoes, the cooked spinach mixture, 1/8 teaspoon salt, and 1/16 teaspoon black pepper. Mix well.
💡 Pro Tips:
- •Fragrant means it smells good and aromatic.
- •Cooking out the liquid from the spinach prevents a watery filling.
Stuff the shells
Preheat your oven to 375°F (190°C). Pour 1 cup of the marinara sauce into the bottom of a small (about 8x8 inch) baking dish and spread it evenly. Take each cooked pasta shell and carefully fill it with a generous amount of the spinach and sun-dried tomato filling. Arrange the filled shells in a single layer in the prepared baking dish.
💡 Pro Tips:
- •A small spoon or your fingers work best for stuffing the shells.
- •Arranging in a single layer ensures even baking.
Bake the shells
Pour the remaining 1/2 cup marinara sauce over the stuffed shells in the baking dish. Sprinkle 1/2 cup shredded mozzarella cheese and the remaining 2 tablespoons grated Parmesan cheese over the top. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
💡 Pro Tips:
- •Covering with foil helps the shells heat through without drying out.
- •Uncovering allows the cheese to brown nicely.
Serve
Remove the baking dish from the oven. Let it rest for 5 minutes before serving. This allows the cheese and sauce to settle. Garnish with 2 tablespoons fresh parsley, chopped, before serving immediately.
💡 Pro Tips:
- •Resting helps the dish hold its shape and prevents burns from hot cheese.
- •Fresh parsley adds a bright, fresh finish.
- Large pot (for pasta)
- Medium skillet (for spinach)
- Medium bowl (for filling)
- Small baking dish (8x8 inch or similar)
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For extra flavor, you can add a pinch of red pepper flakes to the spinach mixture.
- 💡Ensure your sun-dried tomatoes are finely chopped so they blend well into the filling.
- 💡This dish can be prepared ahead of time (up to the baking step), covered, and refrigerated. Add about 10-15 minutes to the baking time if baking from cold.
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