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Stuffed Pasta Shells

Stuffed Pasta Shells Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • Kosher salt
  • 12 oz jumbo pasta shells
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 15 oz whole-milk ricotta cheese
  • 1 large egg
  • 1 cup shredded low-moisture mozzarella, divided
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • ¼ tsp freshly grated nutmeg
  • Freshly ground black pepper
  • 2 cups marinara sauce
  • Fresh basil leaves, for serving

Method
 

  1. Preheat oven to 375°F (190°C). Boil shells in salted water 1 minute less than package directions, about 8 minutes. Drain and rinse with cool water.
  2. Squeeze spinach completely dry. Mix spinach, ricotta, egg, ½ cup mozzarella, Parmesan, garlic, nutmeg, ½ tsp salt, and pepper until smooth.
  3. Spread 1 cup marinara in a 9x13-inch dish. Fill each shell with about 2 tbsp filling and place opening-side up in dish. Top with remaining marinara and ½ cup mozzarella. Bake 25–30 minutes until bubbling and golden. Let rest 5 minutes; top with basil and serve.

Notes

Assemble the dish a day ahead and refrigerate unbaked. When baking from the fridge, add about 10 minutes to the time. Cook a few extra shells in case any break.