A delightful dish of pasta shells stuffed with a creamy spinach and ricotta filling, perfect for any occasion.
Cook the pasta shells in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process.
Don't overcook the pasta shells; they should be firm enough to hold the filling without tearing.
In a sauté pan, cook the chopped onion over medium heat until softened and translucent.
Stir frequently to prevent the onion from burning and to ensure even cooking.
In a mixing bowl, combine the ricotta cheese, grated Parmesan, cooked onion, chopped spinach, nutmeg, salt, and pepper. Mix until well blended.
Taste the filling and adjust the seasoning if necessary before stuffing the shells.
Fill each pasta shell with a generous spoonful of the ricotta mixture.
Use a small spoon or piping bag for easier filling of the shells.
Spread a layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells on top, then cover with the remaining sauce.
Ensure the shells are evenly spaced to allow for even cooking.
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, until the sauce is bubbling and the shells are heated through.
Cover the dish with foil for the first 20 minutes to prevent the shells from drying out.
Serve the stuffed shells hot, garnished with additional Parmesan cheese if desired.
Pair with a fresh salad and garlic bread for a complete meal.
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