jumbo-stuffed-shells-ricotta-spinach

Jumbo Stuffed Shells with Ricotta and Spinach

TOTAL
75min
PREP
30min
COOK
45min
Medium

A comforting and hearty meatless pasta bake featuring jumbo shells generously filled with a creamy ricotta and spinach mixture, baked in a rich marinara sauce. This dish is a perfect vegetarian crowd-pleaser for any occasion.

450 Calories
25g Protein
40g Carbs
22g Fats

*Nutrition per serving

Jumbo Shells
Vegetarian
Pasta
Italian

Ingredients

Servings: 6
340g (12 oz) Jumbo pasta shells
30ml (2 tbsp) Olive oil
1 medium (about 150g or 5.3 oz) Yellow onion, finely chopped
3 cloves (about 15g or 0.5 oz) Garlic, minced
280g (10 oz) Frozen chopped spinach, thawed and squeezed dry
450g (16 oz) Ricotta cheese, whole milk
100g (3.5 oz) Parmesan cheese, grated
200g (7 oz) Mozzarella cheese, shredded
1 Egg, large
1/4 tsp Nutmeg, freshly grated
1 tsp Salt
1/2 tsp Black pepper, freshly ground
950ml (32 fl oz) Marinara sauce
15g (0.5 oz) Fresh basil leaves, chopped

Steps

1

Preheat your oven to 190°C (375°F). Bring a large pot of salted water to a rolling boil over high heat. Add the jumbo pasta shells and cook according to package directions, usually about 9-11 minutes, until al dente (tender but still firm to the bite). Do not overcook, as they will continue to cook in the oven. Drain the shells carefully and rinse briefly with cool water to stop the cooking process and prevent them from sticking together. Set aside.

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Cook shells a minute or two less than the package suggests to ensure they hold their shape when stuffed and baked.

2

While the pasta water is heating, prepare the filling. Heat the olive oil in a large skillet or pot over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

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Chopping the onion finely ensures it disperses evenly throughout the filling.

3

Add the thawed and thoroughly squeezed-dry chopped spinach to the skillet with the onions and garlic. Stir to combine and cook for 2-3 minutes, allowing any residual moisture to evaporate. Remove the skillet from the heat and let the mixture cool slightly.

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Squeezing out as much liquid as possible from the spinach is crucial to prevent a watery filling. You can use your hands, a cheesecloth, or a fine-mesh sieve.

4

In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese (reserving some for topping), shredded mozzarella cheese (reserving some for topping), the large egg, grated nutmeg, salt, and black pepper. Add the slightly cooled spinach mixture to the bowl.

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Using whole milk ricotta will provide a richer, creamier texture.

5

Gently mix all the filling ingredients together until just combined. Be careful not to overmix, which can make the ricotta watery. Taste and adjust seasoning if necessary.

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A light hand when mixing ensures the filling stays light and fluffy.

6

Spread about 1 cup (240ml) of marinara sauce evenly over the bottom of a 9x13 inch (23x33 cm) baking dish. This prevents the shells from sticking and adds flavor to the bottom layer.

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Ensuring a good layer of sauce at the bottom is key to preventing sticking and adding moisture.

7

Carefully stuff each cooked jumbo pasta shell with the ricotta and spinach mixture. You can use a spoon or a piping bag (if you have one) for neater filling. Arrange the stuffed shells in a single layer in the prepared baking dish, cut-side up.

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If the shells are difficult to stuff, you can gently open them slightly with a spoon.

8

Pour the remaining marinara sauce evenly over the stuffed shells, ensuring they are well-covered. Sprinkle the reserved shredded mozzarella cheese and grated Parmesan cheese over the top.

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Don't be shy with the sauce; it helps keep the shells moist and tender during baking.

9

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. This allows the flavors to meld and the shells to heat through.

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Covering with foil steams the shells and prevents the cheese from browning too quickly.

10

Remove the aluminum foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The sauce should also be simmering around the edges.

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Keep an eye on the cheese to prevent it from burning.

11

Let the jumbo stuffed shells rest for 5-10 minutes after removing them from the oven. This allows the cheese and sauce to set slightly, making them easier to serve. Garnish with fresh chopped basil leaves before serving.

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Resting is important for any baked pasta dish to allow it to firm up and hold its shape when served.

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