Spinach Ricotta Shells

Ingredients

• Jumbo Pasta Shells: 1 box (12 ounces), you’ll need about 24-30 shells for stuffing.
• Whole Milk Ricotta Cheese: 32 ounces (about 4 cups), provides the creamy, rich base for the filling.
• Frozen Chopped Spinach: 10 ounces, thawed and squeezed very dry to remove excess moisture.
• Grated Parmesan Cheese: 1 cup, divided, for a salty, nutty flavor in the filling and on top.
• Shredded Mozzarella Cheese: 2 cups, divided, for that glorious cheesy melt.
• Large Eggs: 2, lightly beaten, to bind the filling ingredients together.
• Fresh Parsley: 1/4 cup, chopped, for a touch of freshness.
• Garlic Powder: 1 teaspoon, for a savory, aromatic kick.
• Onion Powder: 1/2 teaspoon, enhances the savory notes.
• Salt: 1 teaspoon, or to taste.
• Black Pepper: 1/2 teaspoon, freshly ground, or to taste.
• Nutmeg: 1/4 teaspoon, freshly grated if possible, a classic pairing with spinach and ricotta.
• Marinara Sauce: 48 ounces (one large jar or two standard jars), your favorite brand or homemade.
• Olive Oil: 1 tablespoon, for the baking dish.

Instructions

1. 1

   --- Follow these simple steps to assemble and bake your delicious stuffed shells ---

2. 2

   Preheat Oven & Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a large 9×13 inch baking dish (or two smaller ones) with olive oil. Spread about 1 to 1.5 cups of marinara sauce evenly over the bottom of the prepared baking dish. This prevents the shells from sticking and adds flavor.

3. 3

   Cook the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente – they should be tender but still firm enough to hold their shape for stuffing. Be careful not to overcook them, or they will tear easily. Drain the shells carefully and rinse with cold water to stop the cooking process and make them easier to handle. Set aside.

4. 4

   Prepare the Spinach: While the pasta cooks, ensure your thawed spinach is thoroughly squeezed dry. Place the spinach in a clean kitchen towel or several layers of paper towels and wring out as much liquid as possible. Excess moisture can make the filling watery.

5. 5

   Make the Ricotta Filling: In a large mixing bowl, combine the whole milk ricotta cheese, the thoroughly squeezed dry spinach, 1/2 cup of the grated Parmesan cheese, 1 cup of the shredded mozzarella cheese, the lightly beaten eggs, chopped fresh parsley, garlic powder, onion powder, salt, black pepper, and nutmeg. Mix gently but thoroughly until all ingredients are well combined. Taste and adjust seasoning if necessary.

6. 6

   Stuff the Shells: Carefully open each cooked pasta shell and use a small spoon (or a piping bag for a neater job) to generously fill it with the spinach ricotta mixture. Don’t be shy with the filling!

7. 7

   Arrange Shells in Baking Dish: As you stuff each shell, arrange it snugly, open side up, in the prepared baking dish on top of the marinara sauce. Continue until all the shells are filled and arranged. They should be close together but not overly squished.

8. 8

   Top with Sauce and Cheese: Pour the remaining marinara sauce evenly over the stuffed shells, ensuring they are well-covered. This helps keep them moist during baking. Sprinkle the remaining 1 cup of shredded mozzarella cheese and the remaining 1/2 cup of grated Parmesan cheese evenly over the top.

9. 9

   Bake the Shells: Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent the cheese from sticking). Bake in the preheated oven for 25-30 minutes.

10. 10

    Brown the Top: Remove the aluminum foil and continue to bake for another 10-15 minutes, or until the sauce is bubbly, the cheese is melted and golden brown, and the shells are heated through.

11. 11

    Rest and Serve: Once baked, remove the dish from the oven and let it rest for 10-15 minutes before serving. This allows the cheese and sauce to set slightly, making it easier to serve and preventing burns from piping hot filling. Garnish with extra fresh parsley or basil if desired.