Spinach Ricotta Stuffed Shells
A delicious baked dish of jumbo pasta shells stuffed with a creamy ricotta and spinach filling, topped with marinara sauce and melted cheese.
Equipment
- Large pot
- Large Bowl
- gallon-size freezer bag
- 9"x13" baking dish
Ingredients
- 20-24 jumbo pasta shells (about half of a 9-oz box)
- kosher salt
- 2 large eggs
- 15 ounces ricotta cheese
- 8 ounces frozen chopped spinach (thawed and well-squeezed to remove water)
- 1 cup finely grated parmesan cheese (about 3 ounces) plus more for serving
- ¼ cup fresh parsley (finely chopped)
- 2 cups shredded mozzarella cheese (about 8 ounces)
- freshly ground black pepper to taste
- 3 cups marinara sauce (homemade or store bought)
Instructions
- Start by boiling the jumbo pasta shells in salted water. You will know they are ready when they are al dente, firm to the bite. Check them a couple of minutes earlier than the package suggests to prevent them from getting mushy when baking later.
- Whisk the eggs in a large bowl, then add the ricotta cheese, well-squeezed spinach, grated parmesan, and chopped parsley. Season with freshly ground black pepper to taste. The mixture should be creamy and mildly aromatic.
- Using a spoon or a piping bag, fill each pasta shell with the ricotta mixture. Take care not to overstuff them, as they can split if too full.
- Spread a layer of marinara sauce in the bottom of a 9x13 baking dish, covering the bottom completely to prevent sticking and add flavor.
- Arrange the filled shells seam-side up in the baking dish, fitting them snugly next to each other but not squished. This ensures they bake evenly and absorb the sauce.
- Pour additional marinara sauce over the top of the shells, ensuring they are well-coated. They should swim a bit in the sauce to keep everything moist while baking.
- Sprinkle the shredded mozzarella cheese over the top of the shells generously.
- Cover the dish with foil and place it in the oven. Check in about 20 minutes to see how it is coming along, but do not peek too soon.
- Carefully remove the foil for the last 10 minutes of baking to allow the cheese to melt and become bubbly. Ensure not to let it go too long to prevent burning on top.
- Once out of the oven, sprinkle with additional parmesan and fresh parsley. Let it rest for a few minutes before serving for easier plating.
Notes
Storage Tips: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months before baking. Expert Tips: To avoid a runny filling, ensure to squeeze excess moisture from the spinach before combining with the cheeses. For smoother filling, using a piping bag or zip-top bag with a corner snipped makes stuffing simpler. Reheating Instructions: To reheat, cover with foil and bake at 350 degrees F for 20 minutes, or until heated through. Serving Suggestions: Serve with garlic bread for a complete meal or pair with a fresh green salad for a light side. Top with additional parmesan and fresh herbs before serving. Recipe Variations: Substitute ricotta with cottage cheese for a lighter option or add crumbled feta for a tangy twist. Incorporate different herbs like basil or oregano into the filling. Ingredient Notes: Use fresh spinach if desired, but be sure to sauté and remove excess moisture before mixing. The shells should be slightly undercooked to prevent breaking while filling them.