Spinach Ricotta Stuffed Shells
Jumbo pasta shells filled with creamy ricotta, spinach, and egg are baked in marinara under a bubbling layer of mozzarella for a comforting meatless casserole.
Prep: 25 min · Cook: 35 min · Yield: 6 · Method: Oven
Ingredients
- 24 shells jumbo pasta shells
- 5 ounces baby spinach
- 15 ounces ricotta cheese
- 1 egg large egg
- 4 cups marinara sauce
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated parmesan cheese
- 2 cloves garlic
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon olive oil
Cooking instructions
- Heat the oven to 375°F. Lightly coat a 9-by-13-inch baking dish with olive oil. (about 5 min) — 375°F
- Bring a large pot of salted water to a boil. Cook the jumbo shells 2 minutes less than the package directions, until flexible but still firm. Drain and rinse briefly under cool water to stop the cooking. (about 12 min) — Boiling
- Warm a large skillet over medium heat. Add the spinach and cook until wilted, about 2 minutes. Transfer it to a plate, cool slightly, squeeze out excess moisture, and chop. (about 4 min) — Medium heat
- In a bowl, stir together the ricotta, chopped spinach, egg, Parmesan, garlic, salt, and black pepper. (about 5 min) — Room temperature
- Spread 1 cup of marinara in the prepared dish. Fill each shell with about 2 tablespoons of the ricotta mixture and arrange the shells, filling side up, in the dish. Spoon the remaining marinara around and lightly over the shells, then sprinkle with mozzarella. (about 8 min) — Room temperature
- Cover the dish tightly with foil and bake for 25 minutes. Uncover and bake 8 to 10 minutes more, until the sauce is bubbling and the cheese is melted. The filling should reach 160°F in the center. (about 35 min) — 375°F
- Rest for 5 minutes before serving. (about 5 min) — Room temperature