If comfort had a flavor, it might just taste like baked pasta stuffed with creamy spinach and ricotta. This dish brings together everything people love about Italian cooking — cheese, tomato sauce, and pasta — but in an elegant, vegetarian way.
Start by cooking large pasta shells until al dente. Drain them and drizzle with olive oil to prevent sticking.
In a bowl, mix 2 cups of ricotta cheese, 1 cup of spinach (cooked and squeezed dry), ½ cup Parmesan, 1 teaspoon garlic powder, and salt and pepper. Stir until creamy and uniform.
For the sauce, sauté garlic in olive oil, add crushed tomatoes, basil, oregano, and a pinch of sugar. Let it simmer for 15 minutes.
Spread a thin layer of sauce on the bottom of a baking dish. Fill each shell with the ricotta mixture using a spoon or piping bag. Arrange them neatly, then pour the remaining sauce on top. Sprinkle mozzarella and bake for 25 minutes at 375°F until bubbling and golden.
The result is divine: soft pasta shells filled with velvety ricotta, surrounded by a bright tomato sauce. Serve with a green salad and crusty bread for a full meal.
Every bite feels like a small Italian celebration — proof that comfort doesn’t need meat to taste amazing.
