Ingredients
- Jumbo Pasta Shells: 1 box (12 ounces) – These are the vessels for our delicious filling, designed to hold a generous amount.
- Whole Milk Ricotta Cheese: 32 ounces (about 4 cups) – The star of the filling, providing a creamy, rich texture. Whole milk is preferred for superior flavor and consistency.
- Frozen Chopped Spinach: 10 ounces, thawed and squeezed very dry – Adds color, nutrients, and a subtle earthy flavor that complements the cheese beautifully. Squeezing it dry is crucial to avoid a watery filling.
- Grated Parmesan Cheese: 1 cup, plus extra for topping – Lends a salty, nutty depth to the filling and a golden crust when baked on top.
- Shredded Mozzarella Cheese: 2 cups, divided – For that essential cheesy pull and golden-brown topping. Half will go into the filling, half on top.
- Large Eggs: 2 – Act as a binder for the ricotta filling, helping it hold its shape during baking.
- Fresh Parsley: 1/2 cup, chopped – Adds a burst of freshness and color to the filling.
- Garlic: 2 cloves, minced – Provides an aromatic base note that enhances the overall flavor profile.
- Salt: 1 teaspoon, or to taste – Essential for bringing out all the flavors.
- Black Pepper: 1/2 teaspoon, or to taste – Adds a touch of warmth.
- Nutmeg: 1/4 teaspoon (optional, but highly recommended) – A classic pairing with spinach and ricotta, adding a subtle warmth and complexity.
- Marinara Sauce: 1 jar (24-32 ounces) of your favorite good-quality store-bought, or homemade – Forms the savory base and blankets the shells in rich tomato flavor.
Instructions
- Preheat Oven & Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spread about 1 cup of the marinara sauce evenly over the bottom of a 9×13 inch baking dish. This prevents the shells from sticking and adds a foundational layer of flavor.
- Cook the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente (usually about 8-10 minutes). You want them pliable enough to stuff but firm enough not to tear. Be careful not to overcook them.
- Drain and Cool Shells: Once al dente, carefully drain the shells using a colander. You can rinse them briefly with cool water to stop the cooking process and make them easier to handle. Lay them out in a single layer on a baking sheet or clean kitchen towel to prevent sticking while you prepare the filling. Handle gently to avoid tearing.
- Prepare the Spinach: Ensure your thawed spinach is squeezed thoroughly dry. Place the thawed spinach in a clean kitchen towel or several layers of paper towels and wring out as much liquid as possible. Excess moisture will result in a watery filling.
- Make the Ricotta Filling: In a large mixing bowl, combine the whole milk ricotta cheese, the thoroughly squeezed dry spinach, 1/2 cup of the grated Parmesan cheese, 1 cup of the shredded mozzarella cheese, the 2 large eggs, chopped fresh parsley, minced garlic, salt, black pepper, and optional nutmeg. Mix gently but thoroughly until all ingredients are well incorporated. Avoid overmixing. Taste and adjust seasoning if necessary.
- Stuff the Shells: Carefully open each cooked pasta shell and, using a small spoon or a piping bag (a zip-top bag with the corner snipped off works well for less mess and quicker filling), generously fill it with the ricotta mixture. Aim for about 2-3 tablespoons of filling per shell, depending on their size.
- Assemble the Dish: Arrange the filled shells, open side up, in a single layer in the prepared baking dish over the marinara sauce. Snuggle them in closely together.
- Top with Sauce and Cheese: Pour the remaining marinara sauce evenly over the stuffed shells, ensuring each shell gets some coverage. Sprinkle the remaining 1 cup of shredded mozzarella cheese and the extra Parmesan cheese (if using) evenly over the top.
- Bake: Cover the baking dish loosely with aluminum foil (tent it slightly so it doesn’t stick to the cheese). Bake in the preheated oven for 25 minutes.
- Brown the Top: After 25 minutes, carefully remove the aluminum foil. Continue to bake for another 15-20 minutes, or until the sauce is bubbly, the cheese is melted and golden brown, and the filling is heated through.
- Rest Before Serving: Once baked, remove the dish from the oven and let it rest for at least 10-15 minutes before serving. This allows the shells to set up a bit, making them easier to serve and preventing the filling from oozing out too much. It also allows the molten cheese to cool slightly, preventing burnt tongues!
- Garnish and Serve: Garnish with fresh chopped parsley or basil, if desired, and serve hot.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 650