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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 dish. Boil shells in a large pot 2 minutes less than package time; drain and cool separately on a tray until safe to handle.
  2. Squeeze thawed spinach 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 and water; spread 1 cup in dish. Fill each shell with about 2 tablespoons filling; arrange in one layer. Cover exposed pasta with remaining sauce. Top with mozzarella and remaining Parmesan.
  4. Cover with foil and bake 30 minutes. Uncover and bake 10–15 minutes, until sauce bubbles and the center reaches 165°F. Rest 10 minutes; scatter with basil if using.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.
Use plain chopped spinach, thawed and squeezed dry; prepared creamed spinach is too wet for this filling.