Spinach and Ricotta Stuffed Shells Recipe

Ben Carraoli

Spinach and Ricotta Stuffed Shells Recipe

After making this dish more times than I can count, I can tell you it’s a total winner. This spinach and ricotta stuffed shells recipe has become my go-to for a comforting, crowd-pleasing vegetarian dinner.

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Prep Time 20

Cook Time 40

Servings: 4

Ingredients Method Notes

Ingredients

16 jumbo pasta shells - It's a good idea to cook a few extra as some may break during the boiling process.
1 ½ tbsp olive oil - Used for sautéing the garlic and spinach adding a foundational layer of flavor.
2 tsp fresh garlic minced - Freshly minced garlic provides a much more potent and aromatic flavor than pre-minced jarred varieties.
4 cups fresh spinach leaves packed and roughly-chopped - Fresh spinach is essential; it wilts perfectly and doesn't release excess water like frozen spinach can, which prevents a soggy filling.
12 oz skim-milk ricotta cheese - Using a good quality whole-milk ricotta can make the filling even creamier, but skim-milk works wonderfully too.
1 cup shredded skim-milk mozzarella cheese - Grating your own mozzarella from a block will give you a better melt than pre-shredded cheese which often contains anti-caking agents.
½ cup grated Parmesan cheese - For the best flavor and texture use freshly grated Parmesan. It adds a delicious nutty and salty kick.
1 large egg - This acts as a binder helping the cheese and spinach filling hold its shape while baking.
1 tbsp fresh basil finely chopped - Fresh herbs brighten up the filling. If you don't have fresh basil, you can substitute it with a teaspoon of dried Italian seasoning.
1 tsp kosher salt - Enhances all the other flavors in the dish.
½ tsp freshly-ground black pepper - Adds a subtle touch of spice.
1 ¼ cups marinara sauce - You can use your favorite store-bought jar or a homemade sauce. A high-quality sauce makes a big difference.

Method

First, preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package directions until they are al dente. Once cooked, drain the shells and set them aside to cool slightly.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for about one minute until it becomes fragrant and starts to lightly brown. Add the chopped spinach to the skillet and stir occasionally until it wilts but remains bright green, which should take about 3-4 minutes.
In a large mixing bowl, combine the ricotta, shredded mozzarella, grated Parmesan, egg, chopped basil, salt, and pepper. Once the spinach has cooled down enough to handle, squeeze out any excess moisture and add it to the cheese mixture. Stir everything together until it is thoroughly combined.
Spread about ½ cup of the marinara sauce evenly over the bottom of your 8x8-inch baking dish. Using a small spoon, carefully stuff each cooked pasta shell with a generous amount of the spinach and ricotta filling. Arrange the stuffed shells in a single layer in the prepared baking dish.
Pour the remaining cup of marinara sauce over the top of the stuffed shells. Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and continue baking for another 10-15 minutes, or until the sauce is bubbling and the cheese on top begins to turn golden brown.

Notes

I find that letting the cooked pasta shells cool completely makes them much easier to handle and stuff without tearing. Sometimes I even cook them a day ahead.
Don't be shy with the filling! I always stuff the shells generously. Using a small dessert spoon helps me get the perfect amount into each one.
For an extra cheesy top, I sprinkle a bit more mozzarella and Parmesan over the shells before the final 10-15 minutes of baking without the foil.
I always make sure to squeeze as much water as possible from the cooked spinach. This is my number one tip for preventing a watery filling and ensuring a rich, creamy texture.