Stuffed Shells with Ricotta and Spinach
Jumbo pasta shells filled with a creamy blend of ricotta, spinach, and Parmesan, baked in a rich marinara sauce. A classic Italian-American comfort food that's perfect for a family dinner.
For 6 servings
9 steps. 45 minutes total.
- 1
Preheat oven to 375°F (190°C)
- a.Spread 1.5 cups of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
- 2
Bring a large pot of water to a rolling boil
- a.Add 1 tablespoon of salt, then add the jumbo shells. Cook for 2 minutes less than the package directions for al dente, about 8-10 minutes. They should be pliable but still firm. Drain carefully to avoid tearing and set aside.
- 3
While the pasta cooks, prepare the filling
- a.Ensure the thawed spinach is extremely dry by squeezing it with your hands, in a clean kitchen towel, or through a fine-mesh sieve to remove all excess water.
- 4
Step 4
- a.In a large bowl, combine the ricotta cheese, the squeezed-dry spinach, 1.5 cups of the shredded mozzarella, the grated Parmesan, beaten egg, minced garlic, 1 teaspoon of salt, black pepper, and nutmeg. Mix until well combined.
- 5
Step 5
- a.Carefully fill each cooked shell with about 2 tablespoons of the ricotta mixture. Arrange the filled shells in a single layer, open-side up, in the prepared baking dish.
- 6
Spoon the remaining marinara sauce over the stuffed shells
- a.Sprinkle the remaining 0.5 cup of mozzarella cheese evenly over the top.
- 7
Cover the baking dish tightly with aluminum foil and bake for 25 minutes
- a.The sauce should be bubbling around the edges.
- 8
Step 8
- a.Remove the foil and bake for an additional 10-15 minutes, or until the cheese is fully melted and lightly golden on top.
- 9
Remove from the oven and let the dish rest for 10 minutes before serving
- a.This allows the shells to set and makes serving easier. Garnish with fresh chopped parsley.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook a few extra shells than you need, as some will inevitably tear during the boiling or handling process.
- 2The most critical step for a non-watery filling is to squeeze the spinach completely dry. Any leftover moisture will make the filling runny.
- 3For easy and clean filling, transfer the ricotta mixture to a large zip-top bag, snip off a corner, and pipe the filling into the shells.
- 4Use whole milk ricotta cheese for the creamiest and most flavorful filling. Part-skim ricotta can be used, but the texture may be slightly grainier.
- 5Don't overcook the pasta shells initially. They will continue to cook in the oven, and over-boiling makes them fragile and difficult to stuff.
Adapt it for your goals.
Meat Lover's
Add 1/2 pound of cooked and crumbled Italian sausage or ground beef to the ricotta filling for a heartier dish.
Spicy ArrabbiataSpicy Arrabbiata
Add 1/2 to 1 teaspoon of red pepper flakes to the ricotta filling or use an Arrabbiata sauce instead of marinara for a spicy kick.
Extra CheesyExtra Cheesy
Incorporate 1/2 cup of shredded provolone or asiago cheese into the filling for a more complex cheese flavor.
Veggie LoadedVeggie-Loaded
Add 1 cup of finely chopped and sautéed mushrooms, onions, or zucchini to the ricotta mixture for extra vegetables and flavor.
Why this is on our healthy list.
Rich in Protein
The combination of ricotta, mozzarella, and parmesan cheese provides a significant amount of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Excellent Source of Calcium
This dish is packed with calcium from the dairy ingredients, a vital mineral for building and maintaining strong bones and teeth, as well as for proper nerve and muscle function.
Provides Key Vitamins and Minerals
Spinach is a nutrient-dense vegetable, offering a good source of Vitamin K for blood clotting, Vitamin A for vision health, and folate, which is important for cell growth and metabolism.
Frequently asked questions
A typical serving of 4 stuffed shells contains approximately 650-700 calories, depending on the specific brands of cheese and sauce used.