Cheesy Spinach Stuffed Shells (Print version)
Jumbo pasta shells stuffed with creamy spinach and ricotta, baked in marinara sauce with melted mozzarella. A comforting vegetarian dinner that feeds six.
# Ingredients:
For the filling
01 -
1 (10 oz / 280 g) package frozen chopped spinach, thawed and squeezed dry
02 -
15 oz (425 g) whole milk ricotta cheese
03 -
1 cup (100 g) freshly grated parmesan cheese
04 -
1 large egg
05 -
3 cloves garlic, minced
06 -
1/2 teaspoon Italian seasoning
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
For assembly
09 -
18-20 jumbo pasta shells (conchiglioni)
10 -
24 oz (680 g) marinara sauce
11 -
1 1/2 cups (170 g) shredded low-moisture mozzarella
12 -
2 tablespoons olive oil
13 -
Fresh basil, for garnish (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the jumbo shells for about 9 minutes until bendable but still slightly firm. Drain and rinse briefly under cool water so they are easy to handle. Lay them on a clean kitchen towel to dry.
02 -
Thaw the frozen spinach completely, then grab handfuls and squeeze out as much liquid as possible. The spinach should feel like a dense, dry ball when you are done. Chop it roughly if the pieces are large.
03 -
In a large bowl, stir together the ricotta, parmesan, egg, minced garlic, Italian seasoning, salt, and pepper until smooth. Fold in the squeezed-dry spinach until evenly distributed.
04 -
Spoon or pipe the filling into each cooked shell, filling them generously without splitting the pasta open. Place the stuffed shells on a plate as you work.
05 -
Spread about one cup of marinara across the bottom of a 9 by 13 inch baking dish. Arrange the stuffed shells seam-side up in the dish. Pour the remaining marinara over and around the shells so they are mostly covered.
06 -
Cover the dish tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil, scatter the mozzarella over the top, and bake uncovered for 10 to 15 minutes more until the cheese is melted and spotty golden. Let rest for 5 minutes before serving.
# Good to know:
01 -
Let the dish rest for 5 minutes after baking so the filling sets and the sauce thickens slightly.
02 -
For a lighter filling, substitute half the ricotta with cottage cheese blended until smooth.