Gourmet Spinach and Ricotta Jumbo Shells with Basil Tomato Sauce

Recipe Collection: Dinner

Gourmet Spinach and Ricotta Jumbo Shells with Basil Tomato Sauce elevate your dinner with a vegetarian Italian classic that’s both comforting and flavorful. Each jumbo shell is filled with a luscious ricotta and spinach blend, complemented by aromatic fennel and basil, all baked in a rich basil-infused tomato sauce. This dish is perfect for family gatherings or a cozy night in, and it’s gluten-free and dairy-friendly for those with dietary restrictions.

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Overview

Indulge in a comforting Italian classic with a gourmet twist. These jumbo pasta shells are generously filled with a creamy ricotta and spinach mixture, enhanced by the aromatic flavors of fennel and basil. Baked to perfection in a rich, basil-infused tomato sauce, this dish promises a delightful dining experience that will impress your family and friends.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

Italian

Serving Size: 6

Cooking Time: 65 minutes

Ingredients

• 32 Jumbo pasta shells
• 2 Cups ricotta cheese
• 20 Ounces (oz) packages frozen chopped spinach, drained
• 1 Cup Parmesan cheese, divided
• 2 Tablespoons (tbsp) fennel seed, ground
• 2 Teaspoons (tsp) basil, dried
• 4 Cloves garlic, minced
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 3.5 Cups spaghetti sauce
• 1 Large egg, whisked
• 1 Cup mozzarella cheese, shredded

Steps

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add the pasta shells and cook until just tender. Drain well and set aside.
3. In a large mixing bowl, combine the drained spinach, ricotta cheese, 1/3 cup of the Parmesan cheese, ground fennel seed, dried basil, minced garlic, and whisked egg. Season with a pinch of salt and pepper. Mix until well combined.
4. Spread 1/2 cup of the spaghetti sauce evenly over the bottom of a 9x13-inch baking dish.
5. Fill each pasta shell with the spinach and cheese mixture. Arrange the filled shells, open side up, in the prepared baking dish.
6. Pour the remaining spaghetti sauce over the shells, ensuring they are well covered.
7. Sprinkle the remaining Parmesan cheese and the shredded mozzarella cheese over the top of the shells.
8. Cover the baking dish loosely with aluminum foil and bake in the preheated oven for about 30 minutes, or until the cheese is melted and bubbly.
9. Remove the foil and bake for an additional 10 minutes to allow the cheese to brown slightly.
10. Let the dish cool for a few minutes before serving. Enjoy your savory creation!

Enjoy your homemade Gourmet Spinach and Ricotta Jumbo Shells with Basil Tomato Sauce!