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Spinach and ricotta stuffed shell
Stroller Envy

Spinach and Ricotta Stuffed Shells

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Prep Time 25 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 24 dried jumbo pasta shells about 8 ounces; cook a few extras if desired
  • 10 oz frozen chopped spinach thawed
  • 15 oz whole-milk ricotta
  • 1 large egg
  • 1/2 cup grated Parmesan divided
  • 1 teaspoon lemon zest
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 32 oz marinara sauce
  • 1/2 cup water
  • 1 cup shredded mozzarella
  • 1 teaspoon olive oil for dish
  • 2 tablespoons chopped fresh basil optional

Method
 

  1. Heat oven to 375°F; oil a 9x13-inch baking dish. Boil shells in a large pot 2 minutes less than package time; drain and separate on a tray until cool enough to handle.
  2. Squeeze thawed spinach firmly in a clean towel until no liquid drips. Mix with ricotta, egg, 1/4 cup Parmesan, lemon zest, nutmeg, pepper and salt.
  3. Mix marinara with water; spread 1 cup in dish. Fill each shell with about 2 tablespoons filling; arrange in one layer. Cover all exposed pasta with remaining sauce; top with mozzarella and remaining Parmesan.
  4. Cover with foil; bake 30 minutes. Uncover; bake 10–15 minutes, until sauce bubbles and center reaches 165°F. Rest 10 minutes; add basil if using.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
To freeze unbaked, use cold filling and cooled shells, assemble in a freezer-safe metal pan and cover airtight. Freeze for up to 2 months. Thaw fully in the refrigerator, usually 24–36 hours. Bake covered at 375°F for 40–50 minutes, then uncovered for 10–15 minutes, until the center reaches 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.