Spinach Ricotta Stuffed Shells Recipe

Overview

These spinach ricotta stuffed shells are filled with creamy ricotta, chopped spinach, mozzarella, Parmesan, garlic, and Italian seasoning. A layer of tomato sauce keeps the shells moist while they bake, and extra cheese on top turns golden and bubbly.

The recipe makes 24 stuffed shells, enough for six servings. You can assemble the dish earlier in the day, refrigerate it, and bake it when you are ready to eat.

Ingredients

• 24 jumbo pasta shells, plus 4 extra in case some tear
• 1 tablespoon olive oil, for the pasta water and baking dish
• 24 ounces marinara sauce, divided
• 15 ounces whole-milk ricotta
• 10 ounces frozen chopped spinach, thawed
• 1 large egg
• 1 cup shredded mozzarella, divided
• 1/2 cup finely grated Parmesan, divided
• 2 garlic cloves, finely grated or minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• 2 tablespoons chopped fresh basil or parsley, optional

How to make it

1. Heat the oven and prepare the dish. Heat the oven to 375°F. Lightly oil a 9-by-13-inch baking dish with the olive oil. Spread 1 cup of marinara sauce across the bottom.

2. Cook the shells. Bring a large pot of salted water to a boil. Cook the shells according to the package directions, stopping about 2 minutes before the shortest recommended cooking time. They should be flexible but still noticeably firm in the center. Drain them carefully and rinse briefly under cool water so they stop cooking and are easier to handle. Arrange them in a single layer on a lightly oiled baking sheet or plate.

3. Prepare the spinach. Put the thawed spinach in a clean kitchen towel or several layers of paper towel and squeeze firmly over the sink until very little liquid comes out. Excess water can make the filling loose and watery.

4. Mix the filling. In a medium bowl, stir together the ricotta, squeezed spinach, egg, 1/2 cup of the mozzarella, 1/4 cup of the Parmesan, garlic, Italian seasoning, salt, black pepper, and red pepper flakes if using. The mixture should be thick enough to mound on a spoon rather than run.

5. Fill the shells. Spoon about 2 heaping tablespoons of filling into each shell. A piping bag or a zip-top bag with one corner snipped off makes this step quicker, but a teaspoon works just as well. Place each filled shell seam-side up in the sauced baking dish. They should fit snugly without being crushed.

6. Add sauce and cheese. Spoon the remaining marinara over and around the shells, leaving the ridged pasta mostly visible if you want the tops to brown. Sprinkle with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.

7. Bake covered. Cover the dish tightly with foil, taking care that the foil does not rest directly on the cheese. Bake for 25 minutes, until the sauce is visibly bubbling around the edges and the shells are hot in the center.

8. Brown the top. Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted with golden patches and the sauce is bubbling throughout. For a deeper brown top, broil for 1 to 2 minutes, watching closely so the cheese does not burn.

9. Rest and serve. Let the shells rest for 5 to 10 minutes. This gives the filling time to set slightly and makes serving easier. Finish with chopped basil or parsley if using.

Expert tips

• Do not overcook the pasta. Fully soft shells can split while filling and turn mushy in the oven. Undercooking by about 2 minutes leaves enough structure for baking.
• Drain spinach thoroughly. If the filling looks wet, add 1 to 2 tablespoons of extra Parmesan rather than flour or breadcrumbs. The cheese thickens the mixture without changing its texture much.
• Use a smooth, thick marinara. Very thin sauce can make the shells watery. If your sauce is loose, simmer it uncovered for 5 to 10 minutes before assembling.
• If shells tear, keep them. Small tears can be placed underneath or at the sides of the dish. The sauce and cheese will hold the filling in place.
• For a make-ahead dish, assemble the shells, cover, and refrigerate for up to 24 hours. Add about 10 minutes to the covered baking time if the dish is going straight from the refrigerator to the oven.
• For a richer filling, replace up to 4 ounces of the ricotta with softened cream cheese. Do not replace all the ricotta, or the filling may become heavy and difficult to spoon.

Serving and storage

Serve three or four shells per person with a green salad, steamed vegetables, or garlic bread. The shells are filling on their own, so a simple side is usually enough.

Refrigerate leftovers in a covered container within 2 hours of cooking and use them within 3 to 4 days. Reheat individual portions in the microwave until steaming hot, or cover a baking dish with foil and warm at 350°F until heated through. Freeze fully cooled, assembled or baked shells in an airtight freezer-safe dish for up to 2 months. Thaw assembled shells in the refrigerator overnight before baking; frozen baked portions can be reheated covered at 350°F until hot in the center.

Frequently asked questions

Can I use fresh spinach instead of frozen spinach?

Yes. Sauté about 5 ounces of fresh spinach until wilted, cool it, then squeeze out as much liquid as possible and chop it finely. The amount of water removed matters more than the exact type of spinach.

Why did my stuffed shells turn watery?

The most common causes are wet spinach, thin marinara, or ricotta with a lot of liquid. Squeeze thawed spinach very dry, drain watery ricotta if necessary, and simmer loose sauce briefly before assembling.

Can I make spinach ricotta stuffed shells without egg?

Yes. Leave out the egg and add 2 tablespoons of extra Parmesan. The filling will be slightly less firm but will still hold together when spooned into the shells.

How many stuffed shells should I serve per person?

Serve three shells for a moderate portion or four for a larger dinner portion. This recipe makes about six servings when served with a simple side.

Can I freeze stuffed shells before baking?

Yes. Assemble the shells in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake covered until hot and bubbling before uncovering to brown the cheese.