Name: Spinach and Ricotta Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 ounces jumbo shells; 1 tbsp olive oil; 3 cloves garlic; 5 ounces baby spinach see note; 15 ounces ricotta cheese; 1 egg; 1.5 cups mozzarella cheese; 0.5 cup parmesan cheese; 24 ounces marinara sauce

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Spinach and Ricotta Stuffed Shells

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Ingredients

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Instructions

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Instructions

Preheat the oven to 375 degrees. Spray a 9×13" baking dish with cooking spray and pour 1/2 of the marinara sauce into the bottom of the prepared baking dish and spread evenly. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook 30 seconds. Add the baby spinach and cook until wilted, about 2 minutes and remove from heat.

Place the spinach mixture in a fine mesh sieve and squeeze to remove excess liquid with your hands or wrapped in a towel. Place on a cutting board and chop well.

Place the ricotta cheese and egg in a medium bowl and mix well to combine. Stir in 1 cup of the mozzarella cheese, parmesan cheese, 1/4 teaspoon of salt and 1/8 teaspoon black pepper. Add the spinach and mix well to combine.

Open each shell and stuff well with the ricotta mixture, then place in the marinara sauce in the baking dish. Top with the remaining marinara sauce and mozzarella cheese.

Coat a sheet of foil with cooking spray or oil and place over the top of the baking dish (this will keep the cheese from sticking to it). Bake covered for 20 minutes, then remove the foil and bake for 10 minutes more or until golden brown. Cool for 10 minutes, then serve and enjoy!

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Tips & Tricks (5)

Pre-cook Shells Slightly Underdone 🍝
Cook shells to just under al dente (about 1 minute less than package directions) so they don't become mushy after baking in the sauce.
Squeeze Spinach Completely Dry 🥬
After cooking spinach, wrap it in a clean kitchen towel and squeeze aggressively to remove excess moisture, preventing a watery, separated filling.
Add Nutmeg to the Filling 🌰
A small pinch of freshly grated nutmeg elevates the ricotta mixture with subtle warmth and depth, a traditional Italian secret for spinach dishes.
Use a Piping Bag for Even Filling 💪
Transfer the ricotta mixture to a piping bag to fill shells cleanly and efficiently while achieving consistent portions throughout.
Reserve Pasta Water for Sauce Consistency 💧
Save 1 cup of starchy pasta cooking water to thin the marinara sauce if it becomes too thick during the baking process.