Stuffed Shells with Spinach and Ricotta
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Learn more →Ingredients
6 servings
For the shells
- 1 box (12 oz) jumbo pasta shells
- 1 tbsp olive oil
For the filling
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 10 oz fresh baby spinach
- 2 cups (15 oz) whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- 1 large egg
- ¼ tsp freshly grated nutmeg
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 1 jar (24 oz) marinara sauce
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the jumbo shells for 2 minutes less than the package's al dente time — they should be pliable but still firm at the center, as they will finish cooking in the oven. Drain in a colander, drizzle with 1 tbsp olive oil, and toss gently to prevent sticking. Spread them in a single layer on a baking sheet to cool.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely so it doesn't burn. Add the spinach in large handfuls, turning with tongs, until all of it is wilted and the pan is dry, about 3–4 minutes. Transfer to a colander and press firmly with the back of a spoon to squeeze out as much liquid as possible, then roughly chop.
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