9 Spring-Inspired Pasta Recipes for Any Occasion 

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Creamy Ricotta and Spinach Stuffed Shells

A comforting yet elegant dish that’s perfect for spring celebrations. Jumbo pasta shells are generously filled with a creamy blend of ricotta and spinach, then nestled into a bed of bright tomato sauce and baked until bubbly. It’s a feel-good vegetarian meal that looks just as beautiful as it tastes.

Ingredients (for 6 servings):

• 20 jumbo pasta shells
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 6 oz fresh spinach (or 1 package frozen, thawed and squeezed dry)
• 1 ½ cups ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg (optional)
• 2 cups marinara or your favorite red pasta sauce
• 1 cup shredded mozzarella cheese
• Fresh basil, for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the shells until just al dente (they’ll finish cooking in the oven). Drain and set aside to cool.
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 min., then add fresh spinach and cook until wilted. Let cool slightly, then chop.
3. In a large bowl, combine ricotta, Parmesan, egg, salt, pepper, nutmeg (if using), and chopped spinach. Mix until smooth and well combined.
4. Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce in the bottom of a 9x13-inch casserole dish. Stuff each pasta shell with about 1 tbsp of the ricotta filling and place in the dish, open side up.
5. Spoon the remaining sauce over the shells and sprinkle with mozzarella. Cover with foil and bake for 20 min. Uncover and bake for an additional 10 min. or until the cheese is golden and bubbly.
6. Garnish with fresh basil and serve warm.