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Spinach and Ricotta Stuffed Shells. - harvestandnourish.com

Spinach and Ricotta Stuffed Shells

These cheesy spinach and ricotta stuffed shells are fresh, flavourful and ultra-creamy. So satisfying and delicious, they’re everything you could want in a cozy vegetarian option for your next pasta night!
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Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Course: Main Course
Keyword: pasta, ricotta, spinach, stuffed shells
Servings: 6 to 8

Equipment

Ingredients

Filling

  • 1 cup ricotta
  • ¾ cup shredded mozzarella
  • ½ cup freshly grated Parmesan
  • 1 large egg
  • 2 cups chopped spinach
  • 2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh sage
  • 1/8 tsp nutmeg

Pasta

  • 3 cups quick homemade or store-bought tomato sauce
  • 20-24 jumbo pasta shells or conchiglioni
  • 1 cup shredded mozzarella
  • Fresh parsley to garnish
US Customary - Metric

Instructions

  • In a medium-sized mixing bowl, stir together all filling ingredients until combined and set aside.
  • Cook shells according to package instructions. Drain, then spread them out on a baking sheet or cutting board to prevent them from sticking together.
  • Preheat oven to 350°F (177ºC) and spread marinara across the bottom of a 9x13-inch baking pan. Stuff shells with equal amounts filling and place each filled shell into the pan on top of the sauce as you go.
  • Sprinkle remaining mozzarella across the top, if using, and bake for 30 minutes. Optional: Once baked, place shells under broiler for 2 minutes keeping a close eye until the cheese is slightly browned and crispy. Garnish with fresh parsley, transfer to serving plates and enjoy!

Notes

Use frozen spinach: First thaw it, then wrap it in a dry tea towel or paper towels and press to remove any excess water before adding it to the filling.
Do I need to cook the spinach? Not at all, the spinach will have plenty of time to cook while the shells are baking!
Cooking the pasta: I always add 3 or 4 more shells to the pot than required for this recipe in case any should break while cooking.
Make ahead: To have this meal ready ahead of time, assemble your pan and cover tightly with plastic wrap to keep pasta nice and moist in the refrigerator for up to 3 days. Try dividing this recipe between two pans and freeze one once baked for future dinners!
Storage: Leftovers can be stored in a well-sealed container in the refrigerator for up to 5 days or frozen for up to 3 months. To reheat, bring to room temperature then return to 350ºF (177ºC) oven and reheat for 10-15 minutes (from the fridge) or 20-30 minutes if previously frozen until warmed through.