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Two stacked photos show jumbo pasta shells filled with spinach and ricotta, red marinara and melted mozzarella in a baking dish and a plated portion, with the centered headline Spinach Ricotta Stuffed Shells and subtext Cheesy Make-Ahead Dinner.
Hannah Brooks

Spinach Ricotta Stuffed Shells

Stuffed shells hold a creamy spinach and ricotta filling under tomato sauce and melted mozzarella for a comforting baked dinner.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings of 4 shells
Course: Dinner
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 24 jumbo pasta shells about 8 ounces dry
  • 1 10-ounce package frozen chopped spinach thawed and squeezed very dry
  • 1 15-ounce container whole-milk ricotta made with milk, acid, and salt or vegetarian enzymes
  • 1 large egg
  • 1/4 cup finely grated vegetarian hard cheese microbial-rennet Parmesan-style cheese
  • 2 cloves garlic finely minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 3 cups tomato marinara sauce made with tomatoes, vegetables, herbs, and oil
  • 8 ounces low-moisture mozzarella vegetarian rennet; shredded
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large pot
  • colander
  • Mixing bowl
  • 9-by-13-inch baking dish
  • Foil
  • measuring cups and spoons
  • Instant-read thermometer

Method
 

  1. Heat the oven to 375°F. Spread 1 cup tomato marinara sauce in a 9-by-13-inch baking dish.
  2. Bring a large pot of water to a boil. Cook the jumbo pasta shells 2 minutes less than the package time, usually 8 to 10 minutes, until flexible but still firm. Drain, rinse briefly with cool water, and separate so they do not stick.
  3. In a mixing bowl combine the frozen chopped spinach, whole-milk ricotta, egg, finely grated vegetarian hard cheese, garlic, dried oregano, fine salt, and black pepper until evenly mixed.
  4. Divide the filling among all 24 shells, approximately 2 tablespoons per shell. Arrange opening-side up in the prepared dish.
  5. Spoon the remaining 2 cups tomato marinara sauce around and over the shells. Scatter the low-moisture mozzarella evenly on top and cover the dish with foil.
  6. Bake covered for 25 minutes. Remove the foil and bake for 10 minutes more, until the sauce bubbles throughout and the center of the filling reaches 165°F. If needed, cover again and bake a few minutes longer.
  7. Rest for 10 minutes so the filling settles. Scatter the fresh parsley over the dish and serve 4 shells per portion.

Notes

Cook time includes approximately 10 minutes boiling plus 35 minutes baking. Squeeze spinach in a clean towel to remove water. Refrigerate within 2 hours for 3 to 4 days or freeze portions up to 3 months. Reheat leftovers to 165°F. A chilled assembled dish needs additional baking time. Nutrition values are estimates.
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