Description
Ricotta Stuffed Shells is a comforting and delicious vegetarian Italian dish featuring jumbo pasta shells filled with a creamy mixture of ricotta, spinach, mozzarella, and Parmesan cheeses, baked in a flavorful marinara sauce. This recipe is perfect for a family dinner or meal prep, offering a satisfying blend of cheesy goodness and tender pasta.
Ingredients
Pasta
- 1 (12-ounce) box of jumbo pasta shells (about 25 shells)
Sauce
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- ⅛ teaspoon red pepper flakes (optional)
- ½ teaspoon dried Italian seasoning
- 1 (24-ounce) jar of marinara sauce (about 3 cups)
- 1 tablespoon unsalted butter
Filling
- 1 (15-ounce) container of whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ⅔ cup finely grated Parmesan cheese, divided
- 1 large egg
- 1 packed cup fresh spinach, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon lemon zest (optional)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil in preparation for cooking the pasta shells.
- Boil the Shells: Add the jumbo pasta shells to the boiling water and cook until just shy of al dente, approximately 9-11 minutes. Once cooked, drain the shells carefully without rinsing and place them on a towel or baking sheet to prevent sticking while you prepare the sauce and filling.
- Make the Sauce: In a small saucepan over medium heat, warm 1 teaspoon olive oil. Add the minced garlic and cook until fragrant, about 1 minute. Stir in ⅛ teaspoon red pepper flakes (if using) and ½ teaspoon dried Italian seasoning. Pour in the 3 cups of marinara sauce and add 1 tablespoon unsalted butter. Simmer gently to meld the flavors while assembling the shells.
- Prepare the Filling: In a mixing bowl, combine the whole-milk ricotta cheese, ½ cup of shredded mozzarella, ⅓ cup of grated Parmesan, the large egg, chopped fresh spinach, kosher salt, black pepper, and lemon zest (if using). Mix thoroughly to create a creamy and well-seasoned filling.
- Stuff the Shells: Carefully fill each cooked pasta shell with a generous spoonful of the ricotta mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
- Assemble the Dish: Pour the warmed marinara sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella and Parmesan cheeses over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and let the dish sit for a few minutes before serving. Enjoy your comforting ricotta stuffed shells warm.
Notes
- Do not rinse the pasta shells after boiling to preserve their starches which help the sauce adhere better.
- The red pepper flakes add a mild heat but are optional to suit your taste.
- Lemon zest brightens the filling but can be omitted if unavailable.
- For a make-ahead meal, assemble the dish up to a day ahead, cover tightly, and refrigerate until ready to bake.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
