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

Warning0 allergens identified

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!

Nutrition

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Tips & Tricks (5)

Squeeze Your Spinach Dry 💧
After thawing frozen spinach or blanching fresh spinach, squeeze it thoroughly in a clean kitchen towel to remove excess moisture—this prevents a watery filling and helps the shells maintain their texture.
Pre-Cook Shells Al Dente 🍝
Cook your jumbo shells 1-2 minutes under the package recommendation since they'll continue cooking in the oven; this prevents mushy, falling-apart shells when you stuff and bake them.
Season Your Ricotta Generously 🧂
Mix your ricotta filling with salt, pepper, and seasonings and taste it directly—the filling should be flavorful on its own since it won't develop flavor further during baking like a sauce would.
Layering Creates Moisture Control 📍
Spread a thin layer of marinara sauce on the baking dish bottom before adding shells, then use sauce between and on top of shells to ensure even cooking and prevent sticking without drying out the dish.
Add Mozzarella at the End 🧀
Place your fresh mozzarella slices on top during the last 5-7 minutes of baking rather than from the start—this prevents the cheese from browning too much and keeps it creamy and melty rather than rubbery.