I don’t typically make pasta dishes, easy as they are. My husband is a fan, though, and it’s nice to have a bit of variety in our meals, so when I saw a recipe for spinach and ricotta stuffed shells in Real Simple magazine, I decided to give it a go.
The recipe was easy. I made the ricotta filling ahead of time. Just before supper, I boiled the pasta, stuffed the shells, and stuck the entire thing in the oven. The original recipe called for a lot of filling, there’s no way that amount would fit into 20 shells. I used 30 shells and still had some left over. The recipe below reflects that, but you could just as easily keep the original and use more shells (and a bigger pan!).
Spinach and Ricotta Stuffed Shells
adapted from Real Simple magazine
- 20 jumbo pasta shells
- 12 oz marinara sauce
- 1/2 package (5 oz) frozen chopped spinach, thawed, or 1 cup fresh spinach, chopped
- 1/4 cup grated Parmesean
- kosher salt and black pepper
- 1/4 cup grated mozzarella
- Cook the pasta according to the package directions; drain and run under cold water until cool.
- Spread the marinara sauce in the bottom of a large broilerproof baking dish.
- Set an oven rack to the highest position and heat oven to 400° F. In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella.
- Bake until the shells are heated through, 10 to 12 minutes.
- Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes.