Tender pasta shells packed with creamy ricotta, spinach, and Alfredo—a comforting Italian-American classic.
# What You’ll Need:
→ Pasta
01 - 20 jumbo pasta shells
→ Filling
02 - 2 cups ricotta cheese
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup grated Parmesan cheese
05 - 2 cups fresh spinach, chopped, or 1 cup frozen spinach, thawed and squeezed dry
06 - 1 large egg
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon ground nutmeg (optional)
→ Alfredo Sauce
10 - 2 tablespoons unsalted butter
11 - 2 cloves garlic, minced
12 - 1 cup heavy cream
13 - 1 cup grated Parmesan cheese
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Topping
16 - 1/2 cup shredded mozzarella cheese
17 - 2 tablespoons grated Parmesan cheese
18 - Fresh parsley, chopped (optional, for garnish)
# How-To:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook jumbo pasta shells in a large pot of salted boiling water until al dente, about 8 to 9 minutes. Drain and set aside to cool slightly.
03 - In a large bowl, thoroughly combine ricotta, mozzarella, Parmesan, spinach, egg, salt, black pepper, and nutmeg if using.
04 - In a medium saucepan over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese, salt, and pepper. Continue cooking until smooth and slightly thickened, about 3 to 4 minutes. Remove from heat.
05 - Spread 1/2 cup of Alfredo sauce evenly across the bottom of the prepared baking dish.
06 - Fill each cooled shell with approximately 2 tablespoons of ricotta-spinach filling and arrange them in the baking dish.
07 - Pour remaining Alfredo sauce evenly over the stuffed shells. Top with mozzarella and Parmesan cheese.
08 - Cover the dish with aluminum foil and bake for 20 minutes.
09 - Remove foil and bake for an additional 10 to 15 minutes until bubbly and golden.
10 - Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
