Spinach Ricotta Stuffed Shells

Jumbo shells hold a spinach and ricotta filling beneath a light blanket of melted mozzarella. Marinara keeps the pasta moist while it finishes baking, so the edges stay tender rather than becoming tough.

Ingredients

• 24 jumbo pasta shells
• 250 g frozen spinach, thawed
• 450 g ricotta
• 1 large egg
• 60 g grated Parmesan
• 150 g grated mozzarella
• 700 g marinara sauce
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Heat oven to 190°C / 375°F. Cook shells in a large pot of boiling water for 2 minutes less than the packet time. Drain carefully and let cool enough to handle.
2. Squeeze thawed spinach very dry in a clean towel. Chop it finely and mix with ricotta, egg, Parmesan, garlic powder, salt and pepper.
3. Spread 500 g marinara over the base of a 23 × 33 cm baking dish. Spoon the filling evenly into the 24 shells and arrange open-side up.
4. Spoon the remaining 200 g sauce around the shells and scatter mozzarella over the top. Cover loosely with foil.
5. Bake 25 minutes, uncover and bake another 10–15 minutes until bubbling and golden. Check that the center filling is piping hot and the egg mixture is fully set.
6. Rest 10 minutes before serving; the shells should stay tender with a creamy, set filling.
7. Cool leftovers promptly and refrigerate within two hours for up to three days. Reheat covered until hot throughout.

Squeeze the spinach thoroughly

Frozen spinach releases a surprising amount of liquid. After thawing, squeeze it firmly in a clean towel before chopping. The stated weight is before squeezing; adding the thawing liquid would thin the filling and sauce.

Leave room for the filling

Use jumbo shells intended for stuffing. Cook them slightly short of the packet time because they finish in the oven. A few extra shells can be cooked as spares if your package contains more than 24, but divide the filling between 24 intact shells.

Keep the pasta moist

Spread sauce underneath and around the shells. Cover during the first part of baking to trap steam, then uncover briefly to brown the cheese. A dry corner can be spooned with a little sauce from the dish.

FAQs

How many servings does this make?

Makes 6 servings using the pan or equipment listed.

What should I check before serving?

Rest 10 minutes before serving; the shells should stay tender with a creamy, set filling.

How should I store leftovers?

Cool leftovers promptly and refrigerate within two hours for up to three days. Reheat covered until hot throughout.