Stuffed Shells Ricotta Spinach (Printable version)

Tender pasta shells filled with ricotta, spinach, herbs, baked in rich tomato sauce topped with mozzarella.

# Ingredient List:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 2 cups ricotta cheese
03 - 1 cup shredded mozzarella cheese
04 - ½ cup grated Parmesan cheese
05 - 1 large egg
06 - 1½ cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
07 - 2 tablespoons fresh basil, chopped (or 1 teaspoon dried basil)
08 - 1 garlic clove, minced
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Sauce & Topping

11 - 2 cups marinara sauce
12 - 1 cup shredded mozzarella cheese (for topping)
13 - 2 tablespoons grated Parmesan cheese (for topping)

# How to Make It:

01 - Set the oven to 375°F (190°C) and allow it to fully warm.
02 - Boil jumbo pasta shells in salted water until al dente, then drain and lay out on a baking sheet to cool.
03 - Combine ricotta, 1 cup mozzarella, ½ cup Parmesan, egg, spinach, basil, garlic, salt, and pepper in a large bowl; mix thoroughly.
04 - Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Fill each pasta shell with approximately 2 tablespoons of the ricotta mixture and arrange them in the prepared dish.
06 - Pour the remaining marinara sauce over the stuffed shells, ensuring even coverage.
07 - Sprinkle the top with the remaining mozzarella and Parmesan cheeses.
08 - Cover the dish with foil and bake for 25 minutes.
09 - Remove foil and continue baking for 10 minutes until the cheese is bubbly and golden.
10 - Allow the dish to rest for 5 minutes prior to serving to set flavors.

# Expert Suggestions:

01 -
  • It's a one-dish dinner that tastes like you've been in the kitchen for hours, but comes together in just over sixty minutes.
  • The creamy ricotta filling stays moist and flavorful while the pasta shells turn tender without falling apart.
  • Everyone at your table will ask for seconds, and you'll have leftovers that taste even better the next day.
02 -
  • The frozen spinach lesson came to me the hard way. Always thaw it completely and squeeze it in a clean kitchen towel until no moisture comes out. Watery spinach means a watery filling, and your shells will be mushy instead of creamy.
  • Don't skip the resting period at the end. I learned this when I served straight from the oven and watched my beautiful creation dissolve into cheese soup on people's plates. Those five minutes matter more than you'd think.
03 -
  • Don't overcook the pasta shells initially. They'll continue to soften in the oven with the sauce, so undercooking them slightly keeps them from becoming mushy.
  • Room temperature filling is easier to work with and distributes more evenly through the dish than cold filling straight from the fridge.

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