Creamy Spinach and Ricotta Stuffed Shells

Jumbo pasta shells are boiled until just flexible, filled with ricotta, spinach, Parmesan, and egg, then baked in marinara until bubbling and topped with melted mozzarella. The result is soft-centered pasta with a saucy base and lightly browned cheese on top.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 3000 ml water for boiling the pasta
• 4 g salt divided
• 20 pieces jumbo pasta shells dry
• 15 ml olive oil divided
• 2 cloves garlic minced
• 170 g baby spinach chopped
• 1 g salt divided
• 1 g black pepper freshly ground, divided
• 425 g ricotta cheese whole milk
• 50 g Parmesan cheese finely grated
• 1 large egg beaten
• 1 g salt divided
• 1 g black pepper freshly ground, divided
• 0.5 g ground nutmeg optional
• 680 g marinara sauce divided
• 200 g mozzarella cheese shredded
• 8 g fresh basil torn, for garnish

Instructions

1. Preheat the oven to 200 C. Bring 3000 ml water to a boil in a large pot and season it with 4 g of the salt. Add the jumbo shells and cook until just flexible, 1 minute less than the package suggests; they should be firm enough to stuff without tearing. Drain and arrange in a single layer so they do not stick. Shells are pliable but still al dente, with no hard center when bent gently.
2. While the pasta cooks, heat 15 ml olive oil in a medium skillet over medium heat. Add the garlic and spinach with 1 g of the salt and 1 g of the black pepper, then cook just until the spinach wilts and any moisture evaporates, 2 to 3 minutes. Cool for a few minutes, then squeeze or press out excess liquid and chop if needed. Spinach is wilted and the pan looks dry rather than watery.
3. In a large bowl, combine the ricotta, Parmesan, egg, cooled spinach mixture, and the remaining 1 g salt, 1 g black pepper, and optional nutmeg. Mix until evenly combined; the filling should be thick enough to mound on a spoon. Filling is uniform, thick, and holds its shape when scooped.
4. Spread 170 g marinara over the bottom of a 9 x 13 inch baking dish. Stuff each shell with about 1 heaping tablespoon of filling and nestle the shells seam-side up in the dish. Spoon the remaining marinara over and around the shells. All shells are filled and coated with sauce, with no dry pasta exposed on top.
5. Sprinkle the mozzarella evenly over the shells. Cover the dish with foil and bake at 200 C for 20 minutes. Remove the foil and bake for 8 to 10 minutes more, until the sauce is bubbling at the edges and the cheese is melted with light golden spots. Sauce is bubbling and the cheese is melted with a few browned areas.
6. Let the shells rest for 5 minutes before serving. Garnish with torn basil, if using. The filling sets slightly and the shells lift cleanly without sliding apart.