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Creamy Spinach and Ricotta Stuffed Shells

Close-up of baked Creamy Spinach and Ricotta Stuffed Shells bubbling in tomato sauce with browned, melted cheese.
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A recipe for large pasta shells filled with a rich, creamy mixture of ricotta cheese and spinach, baked in marinara sauce.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed very dry
  • 15 ounces whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 ounces marinara sauce (smooth or slightly chunky is fine, use enough to cover the bottom of the pan)
  • 1 cup shredded mozzarella cheese

Instructions

  1. Cook the jumbo shells according to package directions until al dente. Drain them immediately and rinse with cold water to stop cooking. Set aside.
  2. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  3. Pour about 1 cup of marinara sauce into the bottom of the prepared baking dish and spread it evenly. This prevents the shells from sticking and adds moisture.
  4. Prepare the filling: Heat the olive oil in a small skillet over medium heat. Sauté the onion until soft, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
  5. In a large bowl, combine the cooled onion and garlic mixture, the very dry spinach, ricotta cheese, beaten egg, 1/2 cup Parmesan cheese, nutmeg, salt, and pepper. Mix gently until just combined. Do not overmix.
  6. Take each cooked shell and carefully fill it with about 2 tablespoons of the ricotta mixture. Arrange the filled shells in a single layer in the prepared baking dish.
  7. Pour the remaining marinara sauce evenly over the stuffed shells.
  8. Sprinkle the mozzarella cheese and extra Parmesan cheese over the top layer of sauce and shells.
  9. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  10. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned.
  11. Let the dish rest for 5 to 10 minutes before serving.

Notes

  • To prevent a watery filling, press all excess moisture out of the thawed spinach using a clean kitchen towel or paper towels.
  • For a richer flavor, use whole milk ricotta instead of part-skim.
  • If you prefer a smoother sauce, blend your store-bought marinara briefly before using it.
  • Garnish with fresh chopped basil or parsley after baking for color and fresh flavor.

Nutrition

Find it online: https://cookerykings.com/creamy-spinach-and-ricotta-stuffed-shells/