Ricotta Stuffed Shells
User Reviews
5.0
45 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
545 kcal
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Course
Main Course
Ricotta Stuffed Shells
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Spinach Ricotta Stuffed Shells is an effortless Italian-inspired dish made with three kinds of cheeses, ideal for a weeknight dinner or a special occasion.
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Ingredients
- 16-20 jumbo pasta shells
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 4 cups packed fresh spinach leaves roughly chopped
- 32 oz ricotta cheese
- 1 cup mozzarella cheese shredded
- 1 cup grated Parmesan cheese plus more for serving
- 2 large eggs beaten
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups marinara sauce
Garnish:
- Fresh basil and parmesan cheese
Instructions
Preheat the oven
- First, preheat the oven to 375 degrees F.
Boil the pasta
- Place a large saucepan with water over high heat. Cook the pasta al dente, according to the package directions. Drain and set aside.
Make the cheesy filling
- Add the oil to a large skillet over medium-high heat. When it starts to shimmer, add the garlic and cook until it begins to brown, about a minute.
- Then, add the chopped spinach, stir, and cook until it begins to wilt, about 3 to 4 minutes. Remove from heat and let it cool.
- In a mixing bowl, stir the cooked spinach, ricotta, mozzarella, Parmesan cheese, egg, onion powder, dried Italian herbs, dried parsley, dried basil, salt, and pepper until thoroughly combined.
- Pour 1 cup of the marinara sauce into the bottom of a 9x13 baking dish.
- Stuff each pasta shell with a hefty amount of the spinach and cheese mixture and arrange in the baking dish.
Bake
- Next, pour the remaining marinara sauce on top and cover with aluminum foil; bake for 25 minutes.
- Remove the foil and continue baking until the top begins to brown for another 10-15 minutes.
- Serve warm with grated Parmesan cheese.
Notes
- The best tip I can give is to avoid cooking the shells all the way through. Trying to fill pasta shells that are flopping around is almost impossible. Not to mention that they tear a lot easier when they are soft. I cook mine until they are almost al dente. They are still firm enough to stand up a little bit by themselves and are easy to fill. But that is not the only thing that I do.
- The other important tip is to use a piping bag—not a real piping bag, just a sandwich bag or freezer bag with the corner cut off. Even if you’re using chunky filling, this works great. It is so much faster and neater. It also keeps the filling moist until it goes into the shells in case you get interrupted. Oh yeah, make sure the filling is not runny. That helps, too.
- Drain the ricotta cheese and squeeze the spinach well to prevent a runny filling.
- After boiling the shells, run cold water over them to stop them from cooking afterward so they are completely cool.
- Do not overstuff the shells, or they may burst or lose shape.
- Keep the shells apart when baking them to prevent them from sticking together. Do not add oil or butter to them, or the sauce will not stick to them.
- Cook extra pasta shells just in case some tear.
- If using frozen spinach, thaw it first and be sure to remove all of the excess liquid.
Nutrition Information
Show Details
Calories
545kcal
(27%)
Carbohydrates
30g
(10%)
Protein
36g
(72%)
Fat
32g
(49%)
Saturated Fat
17g
(85%)
Cholesterol
150mg
(50%)
Sodium
1590mg
(66%)
Potassium
784mg
(22%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
3393IU
(68%)
Vitamin C
14mg
(16%)
Calcium
734mg
(73%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 30g | 10% |
| Protein | 36g | 72% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 150mg | 50% |
| Sodium | 1590mg | 66% |
| Potassium | 784mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3393IU | 68% |
| Vitamin C | 14mg | 16% |
| Calcium | 734mg | 73% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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