15+ Delicious Easter Brunch Giada Recipes for Every Palate

Easter brunch is one of the most anticipated meals of the year—it’s the perfect occasion to gather family and friends around the table and indulge in a delicious spread.

While classic dishes like ham, eggs, and pastries often take the spotlight, why not elevate your Easter brunch this year with some of the most flavorful and festive recipes from the queen of Italian cuisine, Giada De Laurentiis?

Giada’s recipes are known for their bold flavors, fresh ingredients, and effortless elegance, making them the ideal choice for an Easter celebration.

Whether you’re hosting a formal brunch or a more casual gathering, these 15+ Easter brunch recipes will give your holiday spread the perfect balance of savory and sweet, from vibrant salads and flavorful breads to rich desserts and savory mains.

In this article, we’ve rounded up 15+ of the best Giada Easter brunch recipes, each one designed to impress and please your guests.

Whether you’re seeking something light and refreshing or rich and indulgent, you’ll find a recipe to suit your needs.

Let’s dive into the delicious world of Giada’s Easter brunch creations!

15+ Delicious Easter Brunch Giada Recipes for Every Palate

This Easter, why not add a touch of elegance to your brunch spread with these 15+ Easter brunch recipes from Giada De Laurentiis?

From flavorful egg dishes and fresh salads to decadent pastries and satisfying mains, these recipes offer something for every palate.

Giada’s approach to food combines simplicity with sophistication, making these dishes as fun to prepare as they are to serve.

With a variety of options to choose from, you’re sure to create a memorable Easter brunch that will delight both family and friends.

So gather your ingredients, get cooking, and enjoy the flavors of Italy this Easter!

Ricotta Pancakes with Lemon Zest

Ricotta Pancakes with Lemon Zest are a refreshing twist on the classic brunch staple. Inspired by Giada’s love for incorporating Italian ingredients into everyday recipes, these pancakes are soft, fluffy, and delicately flavored with ricotta cheese and citrusy lemon zest. They make for a perfect Easter brunch dish, pairing wonderfully with fresh berries or a drizzle of honey.

Ingredients:

• 1 cup ricotta cheese
• 2 large eggs
• 1/2 cup all-purpose flour
• 2 tablespoons granulated sugar
• Zest of 1 lemon
• 1 teaspoon baking powder
• Pinch of salt
• Butter or oil for greasing the pan
• Fresh berries and honey for garnish

Instructions:

1. In a large bowl, whisk together ricotta cheese and eggs until smooth.
2. Add the flour, sugar, lemon zest, baking powder, and salt. Mix until just combined.
3. Heat a nonstick skillet over medium heat and grease lightly with butter or oil.
4. Spoon 2 tablespoons of batter per pancake onto the skillet, cooking each side for 2-3 minutes or until golden brown.
5. Serve warm, garnished with fresh berries and a drizzle of honey.

These Ricotta Pancakes are a delightful addition to your Easter brunch table, bringing a burst of sunshine with every bite. Their creamy texture and light lemony flavor make them a crowd-pleaser that pairs beautifully with springtime fruits and beverages.

Asparagus and Prosciutto Frittata

Giada’s Asparagus and Prosciutto Frittata is an elegant yet simple dish that combines tender asparagus, salty prosciutto, and creamy eggs. This Italian-inspired frittata is a versatile centerpiece for Easter brunch, offering a balance of flavors and textures that will impress your guests. It’s also easy to prepare ahead, leaving you more time to enjoy the holiday.

Ingredients:

• 8 large eggs
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 cup chopped asparagus (trimmed)
• 3 slices of prosciutto, torn into pieces
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together eggs, heavy cream, Parmesan cheese, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Add asparagus and cook for 3-4 minutes until slightly tender.
4. Spread the prosciutto evenly over the asparagus, then pour the egg mixture over the top.
5. Cook on the stovetop for 2-3 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 10-12 minutes or until the frittata is fully set and golden.
7. Slice and serve warm or at room temperature.

This Asparagus and Prosciutto Frittata is a show-stopper that embodies the essence of spring. With its vibrant asparagus and savory prosciutto, it’s a dish that’s both comforting and sophisticated, making it an excellent choice for Easter brunch.

Limoncello Fruit Salad

Giada’s Limoncello Fruit Salad is a vibrant and refreshing addition to any Easter brunch spread. Combining the natural sweetness of seasonal fruits with the tangy kick of limoncello, this dish brings a delightful Italian twist to traditional fruit salads. It’s light, zesty, and perfectly complements richer brunch items.

Ingredients:

• 2 cups fresh strawberries, halved
• 1 cup fresh blueberries
• 1 cup diced mango
• 1 cup diced pineapple
• 1/4 cup limoncello liqueur
• 1 tablespoon honey
• Fresh mint leaves for garnish

Instructions:

1. In a large bowl, combine strawberries, blueberries, mango, and pineapple.
2. In a small bowl, whisk together limoncello and honey until well mixed.
3. Pour the limoncello mixture over the fruit and toss gently to coat.
4. Refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled, garnished with fresh mint leaves.

Limoncello Fruit Salad is a light and elegant way to round out your Easter brunch menu. Its sweet-tart flavor profile and stunning presentation make it a standout dish that pairs beautifully with both savory and sweet items on the table.

Baked Eggs with Spinach and Ricotta

Baked Eggs with Spinach and Ricotta is a hearty, flavorful dish that combines the richness of eggs, the creaminess of ricotta, and the freshness of spinach. This dish is perfect for Easter brunch, offering a wholesome, nutritious option that still feels indulgent. It’s easy to prepare and can be served individually, making it a great choice for a brunch buffet.

Ingredients:

• 4 large eggs
• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (parsley or basil) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the spinach for 2-3 minutes until wilted.
3. In a small baking dish or individual ramekins, spoon a layer of ricotta cheese, then add the sautéed spinach.
4. Crack an egg into each ramekin, on top of the ricotta and spinach.
5. Sprinkle Parmesan cheese, salt, and pepper over the eggs.
6. Bake for 12-15 minutes, or until the egg whites are set but the yolks are still soft.
7. Garnish with fresh herbs and serve immediately.

These Baked Eggs with Spinach and Ricotta are the perfect Easter brunch dish—flavorful, nutritious, and visually appealing. The combination of creamy ricotta, wilted spinach, and perfectly baked eggs makes for a comforting yet elegant meal, ideal for a holiday gathering.

Pasta Salad with Lemon and Arugula

Giada’s Pasta Salad with Lemon and Arugula is a fresh, zesty dish that brings the flavors of spring to your Easter brunch. The peppery bite of arugula combined with the tangy lemon dressing makes this pasta salad a perfect balance of flavors. It’s light, refreshing, and can be made ahead, freeing you up to focus on other dishes.

Ingredients:

• 1 pound pasta (preferably fusilli or penne)
• 4 cups fresh arugula, washed and dried
• 1/2 cup olive oil
• Zest and juice of 1 lemon
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, salt, and pepper until well combined.
3. In a large bowl, combine the cooled pasta, arugula, and lemon dressing. Toss until evenly coated.
4. Sprinkle with Parmesan cheese and toasted pine nuts just before serving.
5. Serve chilled or at room temperature.

This Pasta Salad with Lemon and Arugula is a light, refreshing side dish that complements the richness of other Easter brunch items. The bright, citrusy dressing and peppery arugula make it an ideal way to introduce spring flavors to your celebration. It’s simple to prepare and offers a perfect balance of textures and flavors.

Giada’s Italian Ricotta Cheesecake

Giada’s Italian Ricotta Cheesecake is a decadent yet lighter alternative to traditional American cheesecakes. Using ricotta cheese creates a smooth, creamy texture with a slightly tangy flavor, while the almond crust adds a delightful crunch. This cheesecake is perfect for an Easter dessert, offering a rich, indulgent finish to your holiday meal.

Ingredients:

• 1 1/2 pounds ricotta cheese
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/4 teaspoon salt
• 1 cup almond meal (for the crust)
• 1/4 cup melted butter (for the crust)
• 1/4 cup granulated sugar (for the crust)
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine almond meal, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and cool.
3. In a large bowl, whisk together ricotta cheese, sugar, eggs, vanilla extract, lemon zest, and salt until smooth.
4. Pour the ricotta mixture over the cooled crust.
5. Bake for 50-60 minutes or until the center is set and lightly golden on top.
6. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Before serving, dust with powdered sugar and slice into wedges.

Giada’s Italian Ricotta Cheesecake offers a deliciously smooth and creamy finish to your Easter brunch. Its light texture and delicate almond crust make it a perfect way to indulge without feeling too heavy. This cheesecake is sure to become a family favorite for future holiday gatherings.

Lemon Basil Panna Cotta

Lemon Basil Panna Cotta is a creamy, citrusy Italian dessert that offers a refreshing yet rich finish to any Easter brunch. Giada’s twist on this classic Italian treat includes the aromatic infusion of basil and lemon, which pairs beautifully with the silky smooth texture of the panna cotta. It’s a light yet indulgent dessert that’s perfect for spring.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 1/4 cup fresh basil leaves
• 2 teaspoons unflavored gelatin
• 2 tablespoons water

Instructions:

1. In a medium saucepan, combine heavy cream, milk, sugar, lemon zest, and lemon juice. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is hot but not boiling.
2. In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes.
3. Add the bloomed gelatin to the hot cream mixture, stirring until fully dissolved.
4. Remove the saucepan from the heat and stir in the vanilla extract and basil leaves. Let the basil steep in the mixture for about 10 minutes, then strain out the basil.
5. Pour the mixture into individual ramekins or glasses. Refrigerate for at least 4 hours or overnight to set.
6. Serve with fresh berries or a drizzle of honey.

Lemon Basil Panna Cotta is a simple yet sophisticated dessert that captures the essence of spring. The citrus and basil infusions give it a unique flavor profile, making it an unforgettable end to your Easter brunch. Its lightness and creamy texture ensure it’s both refreshing and indulgent, perfect for the season.

Giada’s Caprese Crostini

Giada’s Caprese Crostini is a vibrant and easy-to-make appetizer that brings together the classic flavors of a Caprese salad—tomatoes, basil, mozzarella, and balsamic vinegar—on a crispy toasted baguette. This dish is perfect for Easter brunch as a starter or finger food. It’s simple, refreshing, and full of Italian flavor.

Ingredients:

• 1 French baguette, sliced into 1/2-inch rounds
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella pearls, drained
• 1/4 cup fresh basil leaves, roughly chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet and brush with olive oil. Toast in the oven for 5-7 minutes until golden and crispy.
3. In a bowl, combine the cherry tomatoes, mozzarella, and basil. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper to taste.
4. Spoon the tomato and mozzarella mixture onto the toasted baguette slices.
5. Serve immediately, garnished with additional fresh basil if desired.

Giada’s Caprese Crostini is a delightful, fresh, and flavorful appetizer that’s sure to impress your guests. The combination of crispy crostini, creamy mozzarella, and juicy tomatoes, finished with a tangy balsamic drizzle, makes this dish a perfect addition to any Easter brunch spread. It’s light, satisfying, and wonderfully easy to make.

Giada’s Frittata with Roasted Red Pepper and Goat Cheese

Giada’s Frittata with Roasted Red Pepper and Goat Cheese is a savory and vibrant dish that’s perfect for an Easter brunch. The roasted red peppers bring sweetness and depth, while the goat cheese adds a tangy creaminess that elevates the frittata. This dish is light, full of flavor, and can be served warm or at room temperature, making it a great option for a brunch buffet.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1/2 cup roasted red peppers, chopped
• 3/4 cup crumbled goat cheese
• 1 tablespoon olive oil
• 1/4 cup finely chopped red onion
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper until smooth. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Add the red onion and sauté for 2-3 minutes until softened.
4. Add the roasted red peppers to the skillet and cook for another 2 minutes.
5. Pour the egg mixture into the skillet, and then sprinkle crumbled goat cheese evenly over the top.
6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is set and slightly golden on top.
7. Garnish with fresh parsley and serve warm or at room temperature.

Giada’s Frittata with Roasted Red Pepper and Goat Cheese is a delicious, savory addition to your Easter brunch table. The combination of sweet roasted peppers and tangy goat cheese creates a rich, flavorful dish that will please both vegetarians and meat lovers alike. Whether served warm or at room temperature, it’s a satisfying dish that’s sure to become a brunch favorite.

Giada’s Prosciutto and Melon Skewers

Giada’s Prosciutto and Melon Skewers offer a sweet and savory bite that’s perfect for an Easter brunch appetizer. The salty, delicate prosciutto pairs beautifully with the sweet, juicy melon, creating a flavor combination that’s both refreshing and satisfying. These skewers are simple to prepare, making them a great choice for an elegant yet easy addition to your Easter spread.

Ingredients:

• 1/2 pound thinly sliced prosciutto
• 1 medium cantaloupe, peeled, seeded, and cut into bite-sized cubes
• 1/2 medium honeydew melon, peeled, seeded, and cut into bite-sized cubes
• Fresh basil leaves for garnish (optional)
• Balsamic glaze for drizzling

Instructions:

1. Begin by threading the melon cubes and prosciutto onto small wooden skewers, alternating between cantaloupe and honeydew melon.
2. If desired, place a fresh basil leaf between the pieces of melon for added flavor.
3. Arrange the skewers on a serving platter and drizzle with balsamic glaze just before serving.
4. Serve chilled or at room temperature.

Giada’s Prosciutto and Melon Skewers are a perfect blend of salty and sweet that will be a hit at your Easter brunch. The lightness of the melon and the richness of the prosciutto make for a simple yet elegant appetizer. These skewers can be made in advance, allowing you to spend more time with guests and less time in the kitchen.

Giada’s Roasted Asparagus with Parmesan and Lemon

Giada’s Roasted Asparagus with Parmesan and Lemon is a simple yet flavorful side dish that brings a burst of freshness to your Easter brunch. The roasting process brings out the natural sweetness of the asparagus, while the Parmesan and lemon add an extra layer of savory, tangy flavor. This side dish pairs beautifully with eggs, lamb, or any other Easter entrée.

Ingredients:

• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Arrange the asparagus on a baking sheet and drizzle with olive oil. Toss to coat and season with salt and pepper.
3. Roast for 12-15 minutes, or until tender and slightly crispy at the ends.
4. Remove from the oven and sprinkle with Parmesan cheese, lemon zest, and lemon juice.
5. Serve immediately while warm.

Roasted Asparagus with Parmesan and Lemon is an easy yet impressive side dish that will complement your Easter brunch spread. The crispy roasted asparagus with tangy lemon and rich Parmesan is a simple, healthy choice that adds both color and flavor to your table. It’s the perfect dish to serve alongside other brunch favorites.

Giada’s Lemon Ricotta Pancakes

Giada’s Lemon Ricotta Pancakes are light, fluffy, and packed with fresh lemon flavor. The ricotta cheese adds richness and moisture, while the lemon zest brightens each bite. These pancakes are the perfect brunch treat, offering a slightly indulgent twist on a classic favorite. Serve them with fresh berries or maple syrup for a truly delightful Easter morning.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 3/4 cup ricotta cheese
• 1 cup buttermilk
• 2 large eggs
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• Butter for cooking
• Fresh berries and maple syrup for serving

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together ricotta, buttermilk, eggs, lemon zest, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a large skillet or griddle over medium heat and add a small amount of butter.
5. Pour about 1/4 cup of the batter for each pancake onto the skillet. Cook for 2-3 minutes per side, or until golden brown.
6. Serve the pancakes warm, topped with fresh berries and a drizzle of maple syrup.

Giada’s Lemon Ricotta Pancakes are a delicious way to start your Easter brunch. Their fluffy texture and bright lemon flavor make them an indulgent treat that’s still light enough for spring. These pancakes pair wonderfully with fresh fruit or syrup and are sure to be a crowd-pleaser at any holiday table.

Giada’s Italian Easter Bread (Pane di Pasqua)

Giada’s Italian Easter Bread (Pane di Pasqua) is a traditional Italian sweet bread, flavored with orange zest and studded with colorful sprinkles. This braided bread is often adorned with hard-boiled eggs, making it a stunning centerpiece for Easter brunch. The soft, slightly sweet bread is perfect for serving alongside your favorite spreads or enjoying on its own. This recipe is a lovely way to bring a bit of Italian tradition to your holiday table.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 package (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup unsalted butter
• 2 large eggs, beaten
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 4 hard-boiled eggs, dyed or left plain
• 1/4 cup colored sprinkles (optional)
• 1 tablespoon milk (for brushing)

Instructions:

1. In a large bowl, combine flour, sugar, yeast, and salt.
2. In a small saucepan, heat milk and butter over medium heat until the butter is melted. Let it cool slightly.
3. Add the milk mixture, beaten eggs, orange zest, and vanilla extract to the flour mixture. Stir until a dough forms. Knead the dough for about 5 minutes on a floured surface until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise for about 1 hour, or until doubled in size.
5. Punch the dough down and divide it into three equal portions. Roll each portion into long ropes and braid them together.
6. Form the braided dough into a circle, tucking the ends under. Place the hard-boiled eggs on top of the braid, one in each section of the circle.
7. Place the bread on a parchment-lined baking sheet and brush with the tablespoon of milk.
8. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. Let the bread cool before serving.
9. If desired, sprinkle with colored sprinkles for a festive touch.

Giada’s Italian Easter Bread is not only a delicious treat, but it also brings an authentic and beautiful touch to your Easter brunch. The orange zest and soft, slightly sweet texture make it perfect for pairing with butter or jam, while the traditional hard-boiled eggs add symbolism and color to the dish. Whether served as a snack, part of the main meal, or as a dessert, this bread is sure to be a highlight of your Easter celebration.

Giada’s Lemon Ricotta Scones

Giada’s Lemon Ricotta Scones are a delicious twist on the classic scone, featuring the rich creaminess of ricotta and a bright burst of lemon. These scones are perfectly crumbly, with a light texture that’s balanced by the tangy lemon glaze drizzled on top. Ideal for brunch, these scones are both easy to make and impressively flavorful, making them a perfect addition to your Easter spread.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into cubes
• 1/2 cup ricotta cheese
• 1/4 cup whole milk
• 1 large egg
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (for glaze)
• 1/2 cup powdered sugar (for glaze)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the ricotta, milk, egg, lemon zest, and vanilla extract. Add the wet ingredients to the dry ingredients and stir gently until just combined.
5. Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together. Pat the dough into a circle about 1-inch thick.
6. Using a sharp knife, cut the dough into 8 wedges and transfer them to the prepared baking sheet.
7. Bake for 18-20 minutes, or until the scones are golden brown on top.
8. While the scones are baking, make the glaze by whisking together lemon juice and powdered sugar in a small bowl.
9. Once the scones have cooled slightly, drizzle with the lemon glaze. Serve warm or at room temperature.

Giada’s Lemon Ricotta Scones are the perfect balance of tender, crumbly texture with a tangy lemon flavor that brightens any Easter brunch. The richness of ricotta adds a wonderful creaminess, and the zesty lemon glaze finishes them off with a refreshing sweetness. These scones will be a hit with your guests and are sure to become a brunch favorite.

Giada’s Creamy Spinach and Ricotta Stuffed Shells

Giada’s Creamy Spinach and Ricotta Stuffed Shells are a comforting and delicious dish that’s perfect for an Easter brunch buffet. The large pasta shells are stuffed with a creamy spinach and ricotta filling, then baked with marinara sauce and topped with mozzarella. It’s a savory dish that’s both hearty and flavorful, ideal for those looking for a warm and satisfying meal during the holiday.

Ingredients:

• 1 package large pasta shells (about 20 shells)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 cups marinara sauce
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to the package instructions, drain, and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 4-5 minutes.
4. Add the spinach to the skillet and cook for 2-3 minutes, stirring until well mixed. Remove from heat and let it cool slightly.
5. In a mixing bowl, combine the spinach mixture with ricotta, 1/2 cup mozzarella, Parmesan, salt, and pepper. Stir until well combined.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish. Stuff each pasta shell with the spinach and ricotta mixture and place the shells in the dish.
7. Top the shells with the remaining marinara sauce and sprinkle with the remaining mozzarella cheese.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
9. Garnish with fresh basil and serve warm.

Giada’s Creamy Spinach and Ricotta Stuffed Shells are a comforting and satisfying addition to any Easter brunch spread. The creamy ricotta and spinach filling is perfectly balanced by the rich marinara sauce and gooey mozzarella cheese. This dish is easy to prepare and sure to be a crowd-pleaser, making it an excellent choice for your holiday table.

Note: More recipes are coming soon!