Spinach and Ricotta Stuffed Shells
Jumbo pasta shells filled with a creamy spinach, ricotta and herb mixture, baked in marinara under melted mozzarella.
- Servings
- 6
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 hr 5 min
- Oven
- 375°F190°C
Ingredients
Equipment
- Large pot
- 9×13-inch baking dish23×33 cm baking dish
Instructions
Heat the oven to 375°F. Cook the shells in salted boiling water until just flexible, about 2 minutes less than the package says. Drain and lay them out on an oiled tray so they don’t stick.Heat the oven to 190°C. Cook the shells in salted boiling water until just flexible, about 2 minutes less than the package says. Drain and lay them out on an oiled tray so they don’t stick.
Wilt the spinach in a dry skillet or the microwave, then squeeze out as much liquid as you can and chop it.
Mix the spinach, ricotta, egg, grated cheese, half the mozzarella, garlic, salt and nutmeg.
Spread 1 cup of the sauce in the baking dish. Fill each shell with a heaping spoonful of the mixture and nestle them side by side. Spoon the rest of the sauce over and scatter with the remaining mozzarella.
Cover with foil and bake for 20 minutes, then uncover and bake until bubbling and the cheese is golden, 10–15 minutes. Scatter with basil.
Notes
- A zip-top bag with a corner snipped off makes filling the shells fast and tidy.
- Assemble and freeze unbaked for up to 3 months; bake from frozen, covered, for about an hour.
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Nutrition estimate
- Calories
- 475
- Protein
- 28 g
- Carbs
- 44 g
- Fat
- 21 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
