Spinach and Ricotta Stuffed Shells
Creamy ricotta and spinach filling stuffed into jumbo pasta shells, baked in marinara, and topped with golden melted mozzarella. A satisfying meatless dinner ready in under an hour.
Equipment
- Large pot
- Skillet
- 9x13 baking dish
- Mixing bowl
Ingredients
- 20 jumbo pasta shells
- 15 oz whole milk ricotta cheese
- 2 cups fresh baby spinach, roughly chopped or 1 cup frozen spinach, thawed and squeezed completely dry
- 1.5 cups shredded mozzarella, divided
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp ground nutmeg
- 2 cups marinara sauce homemade or jarred
Instructions
- Preheat oven to 375°F (190°C). Cook jumbo shells in salted boiling water for about 9 minutes, until just al dente. Drain and spread on a lightly oiled baking sheet.
- Saute the garlic in a drizzle of olive oil over medium heat for 30 seconds. Add spinach and cook until just wilted, 1 to 2 minutes. Remove from heat and let cool slightly.
- Mix ricotta, egg, 3/4 cup mozzarella, all the Parmesan, salt, pepper, and nutmeg in a large bowl. Fold in the cooled spinach and garlic mixture.
- Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish.
- Fill each shell generously with the ricotta mixture and arrange them open side up in the baking dish.
- Pour the remaining marinara over the stuffed shells and scatter the rest of the mozzarella on top.
- Cover tightly with foil and bake for 25 minutes. Remove foil and bake another 10 minutes, until the cheese is bubbly and lightly golden.
- Rest for 5 minutes before serving.
Notes
- Pull shells from the water while still slightly firm - they finish cooking in the oven.
- If using frozen spinach, squeeze out all moisture with a clean kitchen towel before mixing.
- Room temperature ricotta blends more smoothly than cold ricotta.
- Do not skip the nutmeg - it rounds out the filling flavor significantly.
- To freeze, assemble before baking, cover tightly, and freeze up to 2 months. Bake from frozen at 375°F covered for 50 to 55 minutes.