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Stuffed Ricotta and Spinach Shells Recipe

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This easy and delicious recipe for Stuffed Ricotta and Spinach Shells features jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan cheese, and tender garlicky spinach. Baked in a rich marinara sauce, this crowd-pleasing dish is perfect for family dinners or entertaining guests.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Pasta and Sauce

  • 1 (12 ounce) package jumbo pasta shells
  • 3 cups (about 26 ounces) marinara sauce, homemade or store-bought

Spinach Mixture

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • pinch red pepper flakes
  • 4 cups fresh baby spinach, roughly chopped
  • Juice of 1/2 lemon

Cheese Mixture

  • 15 ounces ricotta cheese (whole milk or part-skim)
  • 2 cups (8 ounces) shredded mozzarella cheese, divided
  • 1 cup (3.5 ounces) shredded Parmesan cheese
  • 1 large egg
  • 2 teaspoons dried basil or 1 tablespoon fresh basil
  • 1 teaspoon dried oregano or 2 teaspoons fresh oregano
  • 1 teaspoon kosher salt, plus more for pasta water
  • 10-12 cranks freshly ground black pepper

Instructions

  1. Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells just until al dente according to package instructions. Drain carefully and set aside to cool slightly.
  2. Prepare Spinach: While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 30 to 60 seconds until aromatic. Add chopped spinach and sauté for 2 minutes until wilted and vibrant green. Remove from heat, stir in lemon juice, and let cool briefly.
  3. Make Filling: In a large mixing bowl, combine ricotta cheese, 1 1/2 cups mozzarella, Parmesan, egg, dried or fresh basil, oregano, kosher salt, and freshly ground black pepper. Fold in the cooked spinach mixture thoroughly until well mixed.
  4. Stuff Shells: Spread about 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Carefully spoon or pipe the spinach and cheese mixture into each jumbo pasta shell, filling them generously. Arrange the stuffed shells side by side in the baking dish, open side up.
  5. Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top. Cover the dish loosely with foil to prevent excessive browning.
  6. Bake: Bake in the preheated oven for 20 minutes covered. Remove the foil and bake for an additional 10 to 12 minutes until the cheese is golden brown and the sauce is bubbling around the edges.
  7. Serve: Remove from oven and serve warm. Optionally garnish with extra Parmesan cheese and fresh herbs such as basil or parsley for added flavor and presentation.

Notes

  • Use whole milk ricotta for a creamier filling, or part-skim for a lighter option.
  • Be sure not to overcook the pasta shells; they should be al dente as they will continue cooking in the oven.
  • If fresh herbs aren’t available, dried basil and oregano work well and should be adjusted to taste.
  • This dish can be prepared a day ahead and baked just before serving for convenience.
  • For a spicier kick, increase red pepper flakes or add a dash of crushed chili.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/stuffed-ricotta-and-spinach-shells-recipe/