Are you looking for a comforting, delicious, and surprisingly easy weeknight meal? Look no further! This Ronzoni Jumbo Shells recipe, stuffed with a creamy spinach and ricotta filling and baked to perfection, is a guaranteed crowd-pleaser. It’s the perfect blend of homemade cooking and quick dinner ideas, ideal for busy weeknights or special occasions. This healthy meal is packed with flavor and will quickly become one of your best recipes.
Ingredients:
- 1 pound Ronzoni Jumbo Shells pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions:
Step 1: Cook the Pasta
Cook the Ronzoni Jumbo Shells according to package directions until al dente. Drain well and set aside. Don't overcook the shells; they'll continue to cook in the oven.
Step 2: Prepare the Filling
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the squeezed spinach and cook for 2-3 minutes, allowing any excess moisture to evaporate.
Remove the skillet from the heat and stir in the ricotta cheese, Parmesan cheese, basil, egg, salt, and pepper. Mix well to combine.
Step 3: Assemble and Bake
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
Fill each jumbo shell with the spinach and ricotta mixture. Arrange the stuffed shells in the baking dish, ensuring they are snugly nestled together.
Pour the remaining marinara sauce over the stuffed shells, making sure they're mostly covered. Sprinkle generously with the mozzarella cheese.
Bake for 25-30 minutes, or until the cheese is melted, bubbly, and the shells are heated through.
Step 4: Serve and Enjoy!
Let the baked shells rest for a few minutes before serving. This allows the filling to set slightly, making it easier to serve. Garnish with extra basil if desired. Serve hot and enjoy this delicious and easy food recipe!
Cooking Tips and Variations:
- For a richer flavor, use whole milk ricotta cheese.
- Add a pinch of nutmeg to the filling for a warm, aromatic touch.
- Feel free to substitute other vegetables, such as mushrooms or bell peppers, into the filling.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the marinara sauce.
- For a lighter meal, use a reduced-fat ricotta cheese and marinara sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 40-50g
This Ronzoni Jumbo Shells recipe offers a delightful balance of flavors and textures, making it a perfect example of delicious dishes that are both satisfying and easy to prepare. Whether you're a seasoned cook or just starting out, this easy recipe is sure to impress. Enjoy!