Ricotta Stuffed Shells Spinach (Print Version)

Jumbo pasta shells with ricotta, spinach, and cheese, baked in tomato sauce for a cozy Italian meal.

# Components:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 15 oz ricotta cheese
03 - 5 oz frozen spinach, thawed and well-drained
04 - 2 oz grated Parmesan cheese
05 - 5 oz shredded mozzarella cheese, divided
06 - 1 large egg
07 - 1 minced garlic clove
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 tsp ground nutmeg (optional)

→ Sauce Components

11 - 24 oz marinara sauce
12 - 1 tbsp olive oil
13 - 1 small onion, finely chopped
14 - 2 minced garlic cloves
15 - 1/2 tsp dried basil
16 - 1/2 tsp dried oregano
17 - Salt and pepper, to taste

# Preparation Steps:

01 - Preheat your oven to 350°F (180°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
02 - In a large pot, bring salted water to a rolling boil. Cook the jumbo pasta shells until they are al dente, following the package directions. Drain thoroughly and set aside to cool sufficiently for handling.
03 - In a saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until softened, approximately 4 minutes. Introduce the minced garlic and cook for an additional minute until fragrant. Stir in the marinara sauce, dried basil, dried oregano, salt, and pepper. Allow to simmer for 10 minutes. Spread half of this sauce evenly across the bottom of the prepared baking dish.
04 - In a substantial mixing bowl, combine the ricotta cheese, drained thawed spinach, 2 oz of the grated Parmesan cheese, 3/4 cup of the shredded mozzarella cheese, the large egg, minced garlic, salt, black pepper, and the optional ground nutmeg. Mix these ingredients until a smooth and cohesive filling is achieved.
05 - Carefully spoon approximately 1.5 tablespoons of the prepared ricotta-spinach mixture into each cooled pasta shell. Arrange the filled shells snugly over the layer of sauce in the baking dish.
06 - Generously spoon the remaining marinara sauce over the stuffed shells. Evenly distribute the remaining shredded mozzarella and grated Parmesan cheese over the top. Cover the baking dish securely with aluminum foil. Bake for 25 minutes. Then, remove the foil and continue baking for an additional 10 minutes, or until the cheese is beautifully golden and bubbly.
07 - Allow the baked shells to rest for 5 minutes before serving to allow the flavors to meld and the structure to set.

# Expert Advice:

01 -
  • Easily uses pantry and freezer staples
  • Crowd pleasing vegetarian main dish
  • Prep ahead for easy entertaining or weeknights
  • Great for leftovers and reheats beautifully
02 -
  • Each stuffed shell is packed with protein and fiber thanks to ricotta and spinach
  • Nice make ahead option for parties and potlucks
  • Works with gluten free pasta if needed
03 -
  • Drain thawed spinach thoroughly for a creamy, non watery filling. If using fresh spinach cook it down until all the liquid evaporates
  • Take time to grate Parmesan and mozzarella fresh for the best melting and depth
  • Let your shells rest after baking. This keeps the filling from spilling and makes serving much neater

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