Description
Ricotta Stuffed Shells is a comforting vegetarian Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a creamy ricotta, spinach, and cheese mixture, then baked in a flavorful marinara sauce topped with melted mozzarella and Parmesan. This easy-to-make casserole is perfect for family dinners and can be prepared ahead for convenience.
Ingredients
Pasta and Sauce
- 1 (12-ounce) box of jumbo pasta shells (about 25 shells)
- 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
Cheese Filling
- 1 (15-ounce) container 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). Lightly grease a 9×13-inch baking dish with butter or cooking spray. Bring a large pot of salted water to a boil for the pasta shells.
- Boil the Shells: Add the jumbo pasta shells to the boiling water and cook them for about 9 to 11 minutes, just shy of al dente, so they hold their shape when stuffed. Once cooked, drain the shells carefully without rinsing and arrange them on a clean kitchen towel or baking sheet to prevent sticking while preparing the sauce and filling.
- Make the Sauce: In a small saucepan over medium heat, warm 1 teaspoon of olive oil. Add the minced garlic and sauté for 30 to 60 seconds until fragrant, stirring constantly to avoid burning. Stir in red pepper flakes if using and the dried Italian seasoning. Add the marinara sauce and let it simmer gently for 2 to 3 minutes to combine flavors. Turn off the heat, stir in 1 tablespoon unsalted butter until melted and fully incorporated. Set the sauce aside to keep warm.
- Make the Filling: In a large mixing bowl, combine the whole-milk ricotta cheese, ½ cup of shredded mozzarella, ⅓ cup grated Parmesan, the large egg, chopped fresh spinach, kosher salt, freshly ground black pepper, and optional lemon zest. Mix thoroughly until all ingredients are well blended to form a creamy filling.
- Stuff the Shells: Carefully spoon the cheese and spinach filling into each cooked pasta shell, filling them generously but gently to avoid tearing. Arrange the stuffed shells seam side up in the prepared 9×13-inch baking dish.
- Assemble the Dish: Pour the prepared marinara sauce evenly over the stuffed shells. Sprinkle the remaining ½ cup mozzarella and ⅓ cup Parmesan cheese evenly on top of the sauce to create a golden cheesy crust when baked.
- Bake: Place the baking dish in the preheated oven and bake uncovered for about 25 to 30 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown.
- Serve: Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the sauce to settle and the shells to firm up slightly for easier serving. Optional garnish with fresh basil or parsley if desired.
Notes
- Do not rinse the pasta shells after boiling to help the sauce stick better.
- Using fresh spinach adds a mild flavor and nutrition; you can substitute with kale or omit if preferred.
- Lemon zest is optional but adds a pleasant bright note to the filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can prepare the dish a day in advance and bake it just before serving.
- If preferred, use part-skim ricotta for a lighter version.
