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–+ servings
Baking dish filled with spinach ricotta stuffed shells.
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5 from 10 votes

Stuffed Shells with Spinach and Ricotta

Stuffed Shells with Spinach and Ricotta are the creamy and saucy baked pasta everyone loves! Perfect for holidays and gatherings, these shells can be made ahead of time and reheated before serving.
Prep Time30 minutes
Cook Time45 minutes
Resting Time15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6
Author: James Delmage

Ingredients

For the sauce

  • 1/4 cup (60ml) extra virgin olive oil
  • 6 cloves garlic sliced
  • 1/2 teaspoon crushed hot red pepper flakes
  • 3 tablespoons (45g) tomato paste
  • 1/2 cup (120ml) water
  • 3 28-ounce can plum tomatoes hand crushed or blender pulsed
  • salt and pepper to taste
  • 10 large basil leaves hand torn

For the ricotta mixture and shells

  • 1 pound (454g) jumbo shells about 40 shells
  • 1 1/2 pounds (680g) whole milk ricotta drained
  • 3 cups (340g) shredded whole milk mozzarella cheese
  • 1/2 cup minced flat-leaf Italian parsley
  • 1 pound (454g) baby spinach blanched, water squeezed out, and chopped
  • 3/4 cup (68g) grated Pecorino Romano
  • 2 large eggs beaten
  • 1/2 teaspoon garlic powder

Instructions

For the sauce

  • Heat a large pot or pan to medium heat with olive oil and add the garlic. Saute until golden (about 2 minutes) then add the crushed red pepper flakes and cook for another 30 seconds.
  • Add the tomato paste and cook for 5 minutes stirring frequently. If the paste starts to burn add some of the water. Add the remaining water and the plum tomatoes and bring the sauce to a lively simmer.
  • Taste test and season with salt and pepper as required. Turn the heat to low, and cover the pot with the lid cracked, making sure to stir occasionally. Mix in the basil a few minutes before assembling the shells.

For the shells

  • Preheat the oven to 400°F.
  • Bring a large pot of salted water (2 tablespoons salt per gallon of water). Blanch the baby spinach for 30 seconds. Place the spinach in a fine mesh strainer or in a clean kitchen towel and squeeze out as much water as possible. Give the spinach a chop and set it aside.
  • Boil the shells in the same pot until very al dente (about 3 minutes less than package directions). Stir frequently to avoid sticking. Strain the shells and place on clean kitchen towels to drain for a few minutes then transfer the shells to a parchment paper-lined baking sheet to avoid sticking. Allow the shells to cool before stuffing.
  • Combine the ricotta, 2 cups shredded mozzarella, 1/2 cup of grated Pecorino Romano cheese, parsley, baby spinach, and garlic powder. Taste test the ricotta mixture and if desired add a bit of salt. When satisfied with the taste add the 2 beaten eggs and combine.
  • Ladle a thick layer of sauce (about 1") onto the bottom of a large baking dish. You will need two 9x13 baking dishes or one large 13x18 deep baking pan.
  • To fill the shells use either a small spoon or spatula or a pastry bag filled with the ricotta mixture. Either spoon or pipe the filling into each shell. Place the filled shells into the baking dish seam side up.
  • Top the shells with more of the sauce but do not cover completely. Sprinkle the remaining mozzarella and Pecorino cheese on top. Cover with a piece of parchment paper then aluminum foil. Bake the shells for 20 minutes. After 20 minutes remove the covering and bake for 15 minutes more until bubbly and crisp. You can broil the top during the last 1-2 minutes but watch carefully.
  • Let the shells sit for at least 10 minutes before eating. Extra sauce can be served on the side. Enjoy!

Video

Notes

  • Makes 6 large or 8 moderate sized servings.
  • Boil the shells until very al dente.  They will be cooked for 35 minutes longer and will become too soft if cooked all the way prior to baking.  Boil more shells than you want!  Some will break and will be unusable.
  • Serve any extra sauce on the side.
  • The stuffed shells can be frozen (works well to freeze them in a foil baking tray)and reheated at 350-400°F until hot all the way through.

Nutrition

Calories: 880kcal | Carbohydrates: 121.1g | Protein: 49.6g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 176mg | Sodium: 937mg | Fiber: 21.5g | Sugar: 41.4g | Calcium: 659mg | Iron: 10mg

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