Spinach Ricotta Stuffed Shells
Make delicious spinach ricotta stuffed shells with this easy recipe. Jumbo pasta shells filled with creamy cheese and spinach, baked in marinara sauce until bubbly.
Equipment
- large pot
- knife
- cutting board
- mixing bowl
- measuring spoons
- measuring cups
- 9x13-inch baking dish
- oven
- kitchen towel or paper towels
Ingredients
Pasta & Filling
- 1 pound jumbo pasta shells
- 1 tablespoon olive oil divided
- 10 ounces frozen chopped spinach thawed and squeezed very dry
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese plus more for topping
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 2 cloves garlic minced
- 24 ounces marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Bring a large pot of salted water to a boil over high heat. Add the 1 pound of jumbo pasta shells and cook according to package directions, until al dente, about 8 to 10 minutes. The shells should be pliable but still have a slight bite. Drain the shells well, rinse with cold water to stop cooking, and toss gently with 1 teaspoon of olive oil to prevent sticking. Set aside.
- While the pasta cooks, ensure the 10 ounces of frozen chopped spinach are fully thawed. Place the thawed spinach in a clean kitchen towel or several layers of paper towels and squeeze out as much excess liquid as possible. This step is crucial for a non-watery filling. Mince the 2 cloves of garlic.
- In a large mixing bowl, combine the 15 ounces of whole milk ricotta cheese, 1 large egg, 1/2 cup of grated Parmesan cheese, 1/4 teaspoon of ground nutmeg, 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, the minced garlic, and the thoroughly squeezed dry spinach. Mix everything together with a spoon or your hands until well combined and evenly distributed.
- Spread about 1 cup of the 24 ounces of marinara sauce evenly over the bottom of a 9x13-inch baking dish. Carefully take each cooked jumbo pasta shell and fill it generously with the spinach and ricotta mixture, using a spoon or your fingers. Arrange the filled shells in a single layer in the prepared baking dish. You may need to fit them snugly.
- Pour the remaining 14 ounces (about 1 3/4 cups) of marinara sauce evenly over the stuffed shells. Ensure all shells are well-coated. Sprinkle the 1 cup of shredded mozzarella cheese over the top of the sauced shells, along with an additional sprinkle of grated Parmesan cheese, if desired.
- Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
- Remove the foil and continue to bake for another 15 to 20 minutes, or until the sauce is bubbly around the edges and the cheese on top is melted, golden brown, and slightly crispy. Once baked, carefully remove the dish from the oven. Let the stuffed shells rest for 5 to 10 minutes before serving. This allows the dish to set slightly, making it easier to serve and preventing the filling from oozing out immediately.
Notes
Ensure spinach is squeezed very dry to prevent a watery filling. Let the dish rest before serving for easier portioning.