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Spinach & Ricotta Stuffed Shells (Make-Ahead)

A close-up of baked Spinach & Ricotta Stuffed Shells covered in melted cheese and marinara sauce.
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Make this vegetarian classic ahead of time for an easy, comforting dinner using three cheeses, spinach, and jumbo shells.

Ingredients

Scale
  • 16 jumbo pasta shells
  • 1.5 tbsp olive oil
  • 2 tsp fresh garlic, minced
  • 4 cups packed fresh spinach leaves, roughly-chopped
  • 12 oz skim-milk ricotta cheese
  • 1 cup shredded skim-milk mozzarella cheese
  • 0.5 cup grated Parmesan cheese, plus more for serving
  • 1 large egg
  • 1 tbsp fresh basil, finely chopped
  • 1 tsp kosher salt
  • 0.5 tsp freshly-ground black pepper
  • 1.25 cups marinara sauce

Instructions

  1. Preheat the oven to 375 degrees F. Cook the pasta al dente according to package directions. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves wilt but remain bright green, about 3 to 4 minutes. The spinach should reduce by half. Remove from heat and let cool.
  3. In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper until combined.
  4. Pour 0.5 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
  5. Cover the shells with the remaining sauce. Bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top browns and the sauce bubbles, another 10-15 minutes. Serve warm with Parmesan.

Notes

  • Cook a couple of extra shells to allow for breakage while the pasta cooks.

Nutrition

Keywords: Spinach & Ricotta Stuffed Shells (Make-Ahead), Stuffed Shells, Ricotta Spinach, Baked Pasta, Italian Classic, Comfort Food

Find it online: https://www.meltitclean.com/spinach-ricotta-stuffed-shells-make-ahead/