Name: Spinach and Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 oz Jumbo pasta shells; 15 oz Whole milk ricotta cheese; 10 oz Frozen chopped spinach, thawed and squeezed dry; 2 cups Shredded mozzarella cheese; 0.5 cup Grated parmesan cheese; 24 oz Marinara sauce; 1 large Egg, lightly beaten; 2 cloves Garlic, minced; 1 tsp Dried Italian seasoning

"These creamy spinach and ricotta stuffed shells are the ultimate comfort food, featuring tender pasta shells bursting with a savory three-cheese blend and fresh greens. Baked to perfection in a zesty marinara sauce and topped with bubbly mozzarella, this dish is a crowd-pleasing classic that is surprisingly easy to assemble."

Ingredients

Qty	Item
12 oz 340 g	Jumbo pasta shells
15 oz 425 g	Whole milk ricotta cheese
10 oz 285 g	Frozen chopped spinach, thawed and squeezed dry
2 cups 225 g	Shredded mozzarella cheese
0.5 cup 50 g	Grated parmesan cheese
24 oz 680 g	Marinara sauce
1 large 1 large	Egg, lightly beaten
2 cloves 6 g	Garlic, minced
1 tsp 5 g	Dried Italian seasoning

How to Make Spinach and Ricotta Stuffed Shells

Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in a large pot of salted boiling water according to package directions, but drain them 2 minutes before they reach al dente to prevent them from becoming mushy during baking.

Place the thawed spinach in a clean kitchen towel and squeeze as much liquid out as possible until the spinach is very dry.

In a large mixing bowl, combine the ricotta cheese, 1 cup of the mozzarella, parmesan, the beaten egg, minced garlic, Italian seasoning, and the dried spinach. Mix until thoroughly combined.

Spread about 1 cup of the marinara sauce onto the bottom of a 9x13 inch baking dish.

Use a small spoon or a piping bag to fill each cooked pasta shell with approximately 2-3 tablespoons of the cheese mixture. Arrange the stuffed shells in the baking dish.

Pour the remaining marinara sauce over the shells and sprinkle with the remaining 1 cup of mozzarella cheese.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, golden, and bubbly.

·
Squeeze the spinach extremely well to avoid a watery sauce.
·
Toss the cooked shells in a tiny bit of olive oil to prevent them from sticking together while you prep the filling.
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Use a piping bag (or a Ziploc bag with the corner cut off) to fill the shells much faster and with less mess.
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For extra flavor, add a pinch of red pepper flakes to the ricotta mixture.

Frequently Asked Questions

Can I freeze stuffed shells?

Yes, you can freeze them before or after baking. If freezing before baking, assemble them in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Bake from frozen for about 60 minutes.

Can I use fresh spinach instead of frozen?

Yes, but you must sauté the fresh spinach first until wilted, then squeeze it dry just like the frozen version.

How long do leftovers last in the fridge?

Stored in an airtight container, these stuffed shells will stay fresh and delicious for up to 4 days.

Can I substitute the ricotta?

Cottage cheese is a common substitute; however, for the best texture, pulse the cottage cheese in a blender briefly and drain it through a fine-mesh sieve first.

Video Tutorials

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