Cheesy Spinach Ricotta Shells (Print Version)

Tender pasta shells filled with creamy spinach and ricotta, baked in rich tomato sauce topped with melted cheese.

# What You'll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 2 cups packed fresh spinach, chopped (or 1 cup frozen, thawed, well-drained)
03 - 1 1/2 cups ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Sauce & Topping

11 - 2 cups marinara sauce
12 - 1/2 cup shredded mozzarella cheese
13 - 2 tablespoons grated Parmesan cheese
14 - 2 tablespoons fresh basil or parsley, chopped

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil jumbo shells in salted water until al dente. Drain and cool slightly.
03 - In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and spinach until evenly blended.
04 - Spread 1 cup marinara sauce evenly on the bottom of the baking dish.
05 - Stuff each shell with approximately 2 tablespoons of the spinach-ricotta filling and arrange in the dish open side up.
06 - Pour remaining marinara sauce over the shells, then top with mozzarella and Parmesan cheeses.
07 - Cover dish with foil and bake for 25 minutes.
08 - Remove foil and bake uncovered for 10 minutes until cheese is golden and bubbly.
09 - Let rest for 5 minutes before garnishing with chopped basil or parsley and serving.

# Expert Tips:

01 -
  • It's like sharing a secret comfort food that everyone pretends is fancy but is oh so simple.
  • The creamy spinach and ricotta mix makes it a perfect vegetarian crowd-pleaser that keeps everyone coming back for seconds.
02 -
  • Make sure the pasta shells aren't overcooked or they'll tear when stuffing—al dente is your best friend here.
  • Draining frozen spinach well prevents watery filling, which keeps the sauce wonderfully thick and rich.
03 -
  • Using whole milk ricotta cheese makes the filling richer and creamier.
  • Cover with foil during the first baking stage to keep the filling moist before uncovering to brown the cheese.

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