Can I make this without eggs?

Yes. Skip the egg and add a spoon of cream cheese or a little extra mozzarella to help bind.

How do I keep the shells from tearing?

Cook them just to al dente, stir often, and cool on an oiled tray so they don’t stick.

What if my ricotta is watery?

Drain it in a fine mesh strainer for 15 to 30 minutes, or gently squeeze in cheesecloth.

Can I add meat to the sauce?

Absolutely. Brown Italian sausage or ground turkey, then simmer with the sauce before assembling.

How do I make it spicier?

Use arrabbiata sauce, add red pepper flakes to the filling, or finish with Calabrian chili oil.

Spinach and Ricotta Stuffed Shells to Savor Tonight

Name: Spinach and Ricotta Stuffed Shells
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 12 pieces Jumbo pasta shells (Choose sturdy ones that hold their shape.); 2 cups Marinara sauce (Choose your favorite sauce.); 1 tablespoon Olive oil (For cooking spinach and greasing the dish.); 15 ounces Whole-milk ricotta (For best flavor and creaminess.); 1 cup Low-moisture mozzarella (Shredded; for melting inside and on top.); 1/2 cup Parmesan or Romano cheese (Adds savory depth.); 1 large Egg (Helps bind; optional.); 6 ounces Fresh spinach (Or 10 ounces frozen spinach, well-drained.); 2 cloves Garlic (Minced; enhances flavor.); 1 teaspoon Salt (To taste.); 1/2 teaspoon Black pepper (To taste.); 1/4 teaspoon Red pepper flakes (For a spicy kick.)

Description

This delightful Spinach and Ricotta Stuffed Shells dish is a cozy, stress-free dinner option featuring creamy cheese and tender pasta, topped with tangy tomato sauce and melted mozzarella.

Ingredients

Pasta and Base

12 pieces Jumbo pasta shells (Choose sturdy ones that hold their shape.)
2 cups Marinara sauce (Choose your favorite sauce.)
1 tablespoon Olive oil (For cooking spinach and greasing the dish.)

Cheese Filling

15 ounces Whole-milk ricotta (For best flavor and creaminess.)
1 cup Low-moisture mozzarella (Shredded; for melting inside and on top.)
1/2 cup Parmesan or Romano cheese (Adds savory depth.)
1 large Egg (Helps bind; optional.)

Vegetables and Seasoning

6 ounces Fresh spinach (Or 10 ounces frozen spinach, well-drained.)
2 cloves Garlic (Minced; enhances flavor.)
1 teaspoon Salt (To taste.)
1/2 teaspoon Black pepper (To taste.)
1/4 teaspoon Red pepper flakes (For a spicy kick.)

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Instructions

Preparation

Preheat the oven to 375°F (190°C).
Cook the jumbo pasta shells in salted water until very al dente, then drain and set aside.
In a skillet, heat olive oil over medium heat, add minced garlic for 30 seconds, then add spinach and cook until wilted. Set aside to cool.
Squeeze out excess moisture from the cooked spinach and chop it finely.
In a bowl, mix ricotta cheese, chopped spinach, seasonings (salt, pepper, and red pepper flakes), half of the mozzarella, and Parmesan. Adjust seasoning as needed.

Assembly

Spread a layer of marinara sauce on the bottom of a baking dish.
Stuff each pasta shell with a heaping tablespoon of the filling. Place stuffed shells seam-side up in the baking dish.
Spoon remaining marinara sauce over the stuffed shells and sprinkle with leftover mozzarella and Parmesan.
Cover the dish with foil and bake for 20 minutes.

Finishing

Uncover and bake for an additional 10 to 15 minutes or until the cheese is melted and golden.
Let rest for 5 to 10 minutes before serving.

Notes

Feel free to customize with extra vegetables or different cheese blends. These shells can be assembled ahead of time and refrigerated or frozen for later use.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dinner, Main Course
Cuisine: Italian, Vegetarian