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Ultra close-up macro of bubbling creamy spinach and ricotta stuffed jumbo pasta shells

Creamy Spinach and Ricotta Stuffed Shells

Jumbo pasta shells loaded with a velvety four-cheese spinach and ricotta filling, nestled in savory crushed San Marzano marinara, and baked under a bubbling golden layer of melted mozzarella.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings (3-4 shells each)
Calories: 445
Ingredients Method Nutrition

Ingredients
  

  • 12 oz Jumbo pasta shells (conchiglioni) about 24-28 shells, boiled firm al dente
  • 16 oz Whole milk ricotta cheese drained of excess whey
  • 10 oz Fresh baby spinach wilted and squeezed completely dry, finely chopped
  • 2 cups Whole milk mozzarella cheese freshly shredded, divided
  • 3/4 cup Parmigiano-Reggiano cheese freshly grated, divided
  • 1 Large egg lightly beaten to bind filling
  • 3 cloves Fresh garlic finely minced
  • 28 oz San Marzano marinara sauce such as Rao’s or homemade
  • 1/2 tsp Fine sea salt
  • 1/4 tsp Freshly cracked black pepper
  • 1/8 tsp Freshly ground nutmeg traditional Italian secret for ricotta
  • 2 tbsp Fresh basil leaves torn for garnish

Method
 

  1. Preheat your oven to 375°F (190°C). Bring a large stockpot of generously salted water to a rolling boil. Add jumbo pasta shells and cook 1-2 minutes LESS than package directions until firm al dente (about 9 minutes).
  2. Drain shells gently and rinse under cool water to stop the cooking process. Arrange them in a single layer on an oiled rimmed baking sheet so they do not tear or stick together.
  3. In a skillet over medium heat with 1 tsp olive oil, wilt the baby spinach for 2 minutes. Transfer to a clean tea towel and squeeze firmly until zero moisture drips out. Finely chop the dry spinach.
  4. In a large mixing bowl, combine whole-milk ricotta, wrung chopped spinach, beaten egg, minced garlic, 1/2 cup grated Parmigiano-Reggiano, 1 cup shredded mozzarella, sea salt, black pepper, and freshly ground nutmeg. Stir until velvety and homogeneous.
  5. Spread 1.5 cups of marinara sauce evenly across the bottom of a 9x13-inch ceramic baking dish. Spoon 1.5 to 2 tablespoons of filling into each cooked jumbo shell (or pipe using a gallon Ziploc bag with a clipped corner). Arrange shells snugly in rows in the dish.
  6. Spoon remaining marinara lightly over and around the shells, leaving bits of creamy filling exposed. Scatter the remaining 1 cup of mozzarella and 1/4 cup of parmesan evenly over the top.
  7. Cover loosely with tented aluminum foil (so cheese doesn't stick) and bake at 375°F for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden-brown. Garnish with fresh basil and rest 5 minutes before serving.

Nutrition

Calories: 445kcalCarbohydrates: 38gProtein: 24gFat: 22gSaturated Fat: 11gCholesterol: 75mgSodium: 720mgPotassium: 480mgFiber: 4gSugar: 6gVitamin A: 2850IUVitamin C: 14mgCalcium: 420mgIron: 3.2mg

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