Spinach Ricotta Stuffed Shells
Jumbo pasta shells filled with a seasoned spinach, ricotta, mozzarella and Parmesan mixture, baked in marinara under melted cheese. Can be assembled a day ahead or frozen unbaked.
Ingredients
Shells
- 250 g (9 oz) jumbo pasta shells (about 28)
- 1 tbsp fine salt, for the pasta water
Spinach and ricotta filling
- 1 tbsp (15 ml) olive oil
- 1 small onion (about 80 g), finely chopped
- 3 garlic cloves, finely chopped
- 140 g (5 oz) baby spinach, chopped, or 280 g (10 oz) frozen spinach, thawed and squeezed dry
- 450 g (2 cups) whole-milk ricotta, drained if wet
- 150 g (1 ½ cups) shredded low-moisture mozzarella
- 20 g (¼ cup) finely grated Parmesan
- 1 large egg
- 1 tsp dried oregano or Italian seasoning
- ⅛ tsp freshly grated nutmeg
- ¾ tsp fine salt
- ¼ tsp black pepper
- finely grated zest of ½ lemon (optional)
Sauce and topping
- 720 ml (3 cups) marinara sauce
- 60 ml (¼ cup) water
- 50 g (½ cup) shredded low-moisture mozzarella
- 20 g (¼ cup) finely grated Parmesan
- fresh basil or parsley, to finish
Instructions
- Heat the oven to 190°C (375°F), or 170°C (340°F) fan, and oil a 23 × 33 cm (9 × 13-inch) dish.
- Boil the shells in salted water for 2 minutes less than the packet time. Drain, rinse briefly in cool water and spread out on an oiled tray.
- Cook the onion in the oil over medium heat for 4–5 minutes, add the garlic for 30 seconds, then wilt the spinach for 2–3 minutes until the pan is dry. Cool for 10 minutes and press out any liquid.
- Mix the ricotta, mozzarella, Parmesan, oregano, nutmeg, salt, pepper and zest. Fold in the spinach, taste and adjust the seasoning, then beat in the egg.
- Stir the water into the marinara and spread half over the base of the dish.
- Fill each shell with about 2 tablespoons of filling and set them open side up in the dish.
- Spoon over the remaining sauce and scatter with the mozzarella and Parmesan.
- Cover with foil and bake for 20 minutes. Uncover and bake 12–15 minutes more, until golden and piping hot in the centre.
- Rest 10 minutes, scatter with herbs and serve.
Notes
- Watery filling is usually caused by wet ricotta or spinach that wasn't squeezed dry. Drain both well.
- Make ahead: assemble, cover and refrigerate up to 24 hours. Add 10 minutes to the covered baking time.
- Freeze unbaked up to 2 months. Bake from frozen, covered, at 190°C (375°F) for 50–60 minutes, then uncovered for 15 minutes.
- Homemade marinara: 800 g (28 oz) crushed tomatoes simmered with 3 tbsp olive oil, 3 garlic cloves, 1 tsp salt and basil for 20–25 minutes.
- Leftovers keep 3 days in the fridge. Reheat covered, with a little extra sauce or water.