Spinach Ricotta Stuffed Shells with Parmesan
Classic comfort food featuring tender jumbo pasta shells filled with creamy ricotta, chopped spinach, fresh herbs, and aromatic shallots. The filling combines part-skim ricotta with thawed frozen spinach, beaten egg, minced thyme, and shallot for rich flavor and satisfying texture. Baked in marinara sauce and topped with Parmesan cheese that bubbles and browns beautifully. Perfect for family dinners, meal prep, or entertaining guests who appreciate hearty Italian-inspired dishes. This version stands out for its herb-forward filling and the convenience of using frozen spinach while maintaining restaurant-quality results.
Ingredients
- 25 jumbo pasta shells
- 2 tablespoons extra virgin olive oil
- 1 cup marinara sauce
- ⅓ cup Parmesan, grated
- 2 cups frozen spinach, thawed, drained and chopped
- 2 cups part-skim ricotta
- 1 egg, lightly beaten
- 1 shallot, mincedyellow onion1 small onionvegetarian
milder flavor
- 1 tablespoon thyme, minced
- salt and pepper, to taste
Instructions
- 1
Preheat oven
- 2
Bring large pot of water to boil
- 3
Add pasta and generous salt, stir
- 4
Cook pasta until al dente
- 5
Drain pasta and toss with olive oil, set aside
- 6
Pour marinara sauce into baking dish and spread evenly
- 7
Combine all filling ingredients in mixing bowl and stir well, season with salt and pepper
- 8
Scoop filling with spoon and stuff into each pasta shell
- 9
Nestle stuffed shells into baking dish
- 10
Sprinkle top with parmesan
- 11
Cover tightly with aluminum foil and bake
- 12
Remove foil and continue baking until parmesan bubbles and browns
- 13
Remove from oven and rest before serving
Tips
Squeeze excess water from thawed spinach using clean kitchen towel to prevent watery filling
Cook shells 1-2 minutes less than package directions as they finish cooking in oven
Let stuffed shells rest 5 minutes before serving to prevent filling from spilling out
Good to Know
Refrigerate covered up to 3 days
Assemble up to 1 day ahead, cover and refrigerate, add 10 minutes to baking time
Let rest 5 minutes before serving, garnish with fresh herbs if desired
Common Mistakes
Drain spinach thoroughly to avoid watery filling
Don't overcook shells as they continue cooking in oven
Substitutions
milder flavor
FAQ
Can I freeze these stuffed shells?
Yes, assemble and freeze unbaked up to 3 months. Bake from frozen, adding 15-20 minutes covered cooking time.
What if I don't have jumbo shells?
Use regular shells or substitute with manicotti tubes, adjusting filling amounts accordingly for smaller pasta shapes.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat individual portions in microwave or whole dish covered in 350F oven.