Best Ever Spinach and Ricotta Stuffed Shells
This recipe delivers restaurant-quality flavor with minimal effort. Tender jumbo pasta shells are filled with a creamy, cheesy spinach and ricotta mixture, then baked to bubbly perfection in a rich tomato sauce. It's the perfect comfort food for any occasion.
Equipment
- Large pot
- Colander
- Medium saucepan
- Large bowl
- 9x13 inch baking dish
- Aluminum foil
- Spoon or piping bag
- Measuring cups and spoons
- Parchment paper
- Baking Sheet
Ingredients
- ½ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- ¼ teaspoon ground nutmeg
- ¼ teaspoon garlic powder
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes optional
- Fresh basil leaves, for garnish optional
Instructions
- Preheat oven to 375°F (190°C).
- In a medium saucepan, heat the olive oil over medium heat.
- Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
- Pour in the marinara sauce and bring to a simmer.
- Reduce heat to low and let it simmer gently for about 15 minutes, stirring occasionally.
- While the sauce is simmering, cook the jumbo pasta shells according to package directions, but cook them for 1-2 minutes less than the recommended time.
- Drain the pasta shells well and rinse with cold water to stop the cooking process.
- Gently set them aside on a baking sheet lined with parchment paper to prevent sticking.
- In a large bowl, combine the ricotta cheese, thawed and squeezed spinach, Parmesan cheese, egg, nutmeg, garlic powder, salt, and pepper.
- Mix everything together until well combined. Taste and adjust seasonings as needed.
- Spread a thin layer of the marinara sauce on the bottom of a 9x13 inch baking dish.
- Using a spoon or a piping bag, carefully stuff each pasta shell with the ricotta filling.
- Arrange the stuffed shells in the baking dish, nestled closely together.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
- Let the stuffed shells cool for a few minutes before serving.
- Garnish with fresh basil leaves, if desired.
Notes
Be sure to squeeze as much moisture as possible from the thawed spinach to prevent a watery filling. Undercooking the pasta shells slightly ensures they don't become mushy during baking. For a richer flavor, add a layer of shredded mozzarella cheese under the sauce before baking. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.