Alfredo Spinach Ricotta Shells (Printable Version)
Jumbo shells filled with ricotta, spinach, and topped with creamy Alfredo sauce, baked until golden and bubbly.
# The Ingredients 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 ground 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 ground black pepper
→ Topping
16 - 1/2 cup shredded mozzarella cheese
17 - 2 tablespoons grated Parmesan cheese
18 - Fresh parsley, chopped (optional, for garnish)
# Step-by-Step Instructions:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Boil jumbo pasta shells in a large pot of salted water until al dente, about 8 to 9 minutes. Drain and let cool slightly.
03 - Combine ricotta, mozzarella, Parmesan, spinach, egg, salt, black pepper, and nutmeg (if using) in a large bowl until well blended.
04 - Melt unsalted butter in a medium saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant. Add heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese, salt, and black pepper, stirring until smooth and slightly thickened, about 3 to 4 minutes. Remove from heat.
05 - Spread 1/2 cup of Alfredo sauce onto the bottom of the greased baking dish.
06 - Fill each cooked shell with approximately 2 tablespoons of the ricotta-spinach mixture. Arrange the filled shells in the baking dish.
07 - Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle with mozzarella and Parmesan cheese.
08 - Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 10 to 15 minutes, until the dish is bubbly and golden.
09 - Allow the baked shells to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
# Additional Tips::
01 -
- Creamy, cheesy filling with fresh spinach
- Satisfying vegetarian main that’s impressive yet easy
02 -
- This dish contains milk, egg, and wheat so check cheese and pasta labels for allergens.
- You can substitute kale or Swiss chard for spinach to mix up the flavors.
03 -
- Let the shells cool before stuffing so they hold their shape.
- For the smoothest Alfredo sauce, whisk constantly while adding cheese.