Spinach Ricotta Stuffed Shells (Printable Version)

Creamy ricotta and spinach fill tender pasta shells, layered with tangy tomato sauce, topped with bubbling cheese.

# What You'll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 14 ounces ricotta cheese
03 - 7 ounces fresh spinach or 4 ounces frozen spinach, thawed and drained
04 - 1/2 cup grated Parmesan cheese
05 - 1 large egg
06 - 1 garlic clove, minced
07 - 1/4 teaspoon ground nutmeg
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Sauce

10 - 24 ounces tomato passata or marinara sauce
11 - 1 tablespoon olive oil
12 - 1 small onion, finely chopped
13 - 2 garlic cloves, minced
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon dried basil
16 - Salt and pepper, to taste

→ Topping

17 - 1 cup shredded mozzarella cheese
18 - 2 tablespoons grated Parmesan cheese

# Directions:

01 - Set oven temperature to 350°F (180°C) and preheat.
02 - Boil jumbo pasta shells in a large pot of salted water until al dente. Drain and reserve.
03 - Heat olive oil in a saucepan over medium heat. Sauté chopped onion for about 3 minutes until softened. Add minced garlic and cook for 1 additional minute. Stir in tomato passata, oregano, basil, salt, and pepper. Simmer 10 to 15 minutes.
04 - Wilt fresh spinach in a hot pan, then chop finely or, if using frozen, squeeze out excess moisture. In a large bowl, thoroughly combine ricotta, prepared spinach, Parmesan, egg, minced garlic, nutmeg, salt, and black pepper until smooth.
05 - Spread half of the tomato sauce evenly on the bottom of a 9 x 13 inch baking dish.
06 - Fill each cooked shell with the ricotta-spinach mixture and place, open side up, into the baking dish.
07 - Spoon the remaining tomato sauce over stuffed shells. Sprinkle with mozzarella and additional Parmesan cheese.
08 - Cover the dish with foil and bake for 20 minutes.
09 - Remove foil and bake an additional 10 to 15 minutes, until the surface is bubbling and golden.
10 - Let cool for 5 minutes before serving.

# Expert Advice:

01 -
  • Uses affordable and easy-to-find ingredients
  • Works for weeknights or dinner parties alike
  • Leftovers taste even better the next day
  • Vegetarian friendly and appealing to picky eaters
  • Crowd-pleaser that looks impressive but is totally doable
02 -
  • High in protein and calcium from ricotta and mozzarella
  • Easily doubled for a crowd or meal-prepped for the week
  • Can be made ahead and baked when needed
  • Spinach is my favorite part because it tucks in greens in the most delicious way and even my picky eater never argues about vegetables in this dish.
03 -
  • Do not overcook shells or they will fall apart when filling
  • Squeeze spinach dry to avoid watery filling
  • Shred cheese yourself for the melted topping of your dreams

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