Ricotta Stuffed Shells Spinach (Print View)

Creamy ricotta and spinach fill pasta shells, baked in marinara and finished with golden cheese.

# Components:

→ Pasta

01 - 20 jumbo pasta shells

→ Cheese Filling

02 - 1 ½ cups ricotta cheese
03 - 1 cup shredded mozzarella cheese, divided
04 - ¼ cup grated Parmesan cheese
05 - 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - ¼ teaspoon ground nutmeg
09 - ½ teaspoon dried Italian herbs
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Sauce

12 - 2 cups marinara sauce
13 - 1 tablespoon olive oil

# Directions:

01 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Boil jumbo pasta shells in generously salted water until tender yet firm to the bite (al dente), approximately 9 minutes. Drain thoroughly and rinse with cold water to halt the cooking process. Set aside.
03 - In a skillet, warm the olive oil over medium heat. Sauté the minced garlic for 1 minute until fragrant. If using fresh spinach, add it now and cook until just wilted. Skip this step if using thawed frozen spinach.
04 - In a large mixing bowl, combine the ricotta cheese, ½ cup of the mozzarella cheese, grated Parmesan, prepared spinach, whole egg, ground nutmeg, dried Italian herbs, salt, and black pepper. Blend until smooth and well incorporated.
05 - Spread 1 cup of the marinara sauce evenly across the bottom of the prepared baking dish.
06 - Using a spoon, carefully fill each cooked pasta shell with approximately 2 tablespoons of the ricotta-spinach mixture. Place the filled shells, open side facing up, in an organized layer within the baking dish.
07 - Pour the remaining marinara sauce uniformly over the arranged shells. Sprinkle the reserved ½ cup of mozzarella cheese over the top.
08 - 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 attractively bubbly and golden brown.
09 - Allow the baked shells to rest for 5 minutes before serving to allow the flavors to meld and the dish to set slightly.

# Expert Advice:

01 -
  • Easy to prep ahead for busy weeknights
  • Vegetarian crowd-pleaser that fills you up
  • Cheesy, saucy, and loaded with greens so it feels wholesome yet indulgent
02 -
  • High in calcium and protein
  • Great for feeding a crowd or meal prepping
  • Leftovers taste even better the next day
03 -
  • Always undercook the pasta shells by a minute so they hold together when stuffing
  • If the ricotta seems watery allow it to drain in a sieve lined with cheesecloth for twenty minutes before mixing the filling
  • Covering with foil for most of the baking time prevents the cheese from over browning and keeps everything tender not dry

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