American
Spinach-Ricotta Stuffed Shells
Jumbo pasta shells hold a lemon-bright spinach and ricotta filling beneath tomato sauce, mozzarella, and Parmesan, baked until tender but still clearly defined.
6 servings · 35 minutes prep · 40 minutes cook
Ingredients
Shells and Filling
- 12 ounces jumbo pasta shells; cook the full amount and plan to fill 24 intact shells, cook the full amount; plan to fill 24 intact shells and reserve unbroken extras
- 15 ounces whole-milk ricotta
- 10 ounces frozen chopped spinach, thawed, squeezed very dry
- 1 large egg
- 3/4 cup finely grated Parmesan, for filling
- 1/4 cup finely grated Parmesan, for topping
- 1 cup shredded low-moisture mozzarella, for filling
- 1 cup shredded low-moisture mozzarella, for topping
- 1 teaspoon finely grated lemon zest
- 1/8 teaspoon ground nutmeg
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
For Assembly
- 2 cups marinara sauce, for the base
- 2 cups marinara sauce, for covering the shells
- 1 tablespoon extra-virgin olive oil
Directions
Par-Cook the Shells
- Heat the oven to 375°F / 190°C. Oil a 9-by-13-inch baking dish with the olive oil. Boil the shells in salted water for 3 minutes less than package al dente time, stirring gently. Drain, rinse briefly with cool water, and spread open-side down on a sheet pan.
Mix and Fill
- Fold the ricotta, spinach, egg, Parmesan, mozzarella, lemon zest, nutmeg, salt, and pepper just until evenly combined.
- Spread the base marinara in the dish. Weigh the finished filling and divide all of it evenly among 24 intact shells; arrange them open-side up and reserve any unfilled intact shells. Spoon the remaining marinara around and lightly over the shells; top with the remaining mozzarella and remaining Parmesan. Do not leave an undisclosed excess.
Bake and Set
- Cover and bake at 375°F / 190°C for 25 minutes. Uncover and bake until the filling registers 165°F / 74°C and cheese browns in spots, 10 to 15 minutes.
- Rest 10 minutes before serving 4 shells per person.
