Name: Spinach and Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 Servings
Cuisine: American
Ingredients: 25 jumbo pasta shells; 8 ounces fresh spinach; 15 ounces ricotta cheese; 0.5 cup pecorino cheese or parmesan; 1 tsp garlic powder; 1 tsp Italian seasoning; 1 egg; 0.25 tsp red pepper flakes; 0.75 tsp fine sea salt; black pepper; 2.5 cups Marinara Sauce; 0.333 cup fresh basil; Sliced mozzarella for the top (I used an 8oz ball cut into roughly 12 slices)

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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 oven to 425 degrees F. Lightly grease a casserole dish with cooking spray (I used a standard 9×13 inch dish but a round oven-safe skillet would also work well!).

Cook the pasta according to package directions so that it’s al dente. You want the pasta to be just slightly under cooked since it will cook more in the oven. Once cooked, drain and rinse with cold water to cool down. Toss lightly with olive oil to keep the pasta from sticking.

Meanwhile, prepare the filling. Steam the spinach for 1 minute until it’s wilted. Remove from the heat and place in a large bowl.

To the bowl with the spinach, mix in the ricotta, pecorino/ parmesan, garlic powder, Italian seasoning, egg, red pepper flakes, salt and pepper.

Pour 1 cup of marinara in the casserole dish so that it fully covers the bottom. Fill each of the shells with about 2 tablespoons of the ricotta mixture and place them evenly in the dish. Repeat until all of the ricotta mixture is used up.

Spoon the remaining marinara sauce on top of the shells. Place the slices of mozzarella evenly around the top of the shells.

Bake in the oven for 20-25 minutes until the cheese on top is fully melted and bubbly. Serve with fresh herbs and ENJOY!

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Tips & Tricks (5)

Squeeze Your Spinach Dry 🥬
Thoroughly squeeze fresh spinach in a clean kitchen towel to remove excess moisture, preventing watery filling and ensuring the shells cook evenly without becoming soggy.
Slightly Undercook the Shells 🍝
Cook jumbo shells to al dente (one minute under package directions) since they'll continue cooking in the oven, preventing mushy, falling-apart shells.
Reserve Pasta Water for Sauce 💧
Save one cup of starchy pasta cooking water and add a splash to your marinara sauce to help it cling to the shells and create a cohesive, silky texture.
Layer Mozzarella for Even Melting 🧀
Place mozzarella slices not just on top but also between layers of stuffed shells in the baking dish to ensure creamy, connected cheese throughout rather than just on the surface.
Tent with Foil Then Uncover 🔓
Bake covered with foil for 25 minutes to trap steam and cook gently, then remove foil for the final 10-15 minutes to achieve a golden, slightly crispy mozzarella top.