Ricotta Spinach Stuffed Shells

Name: Ricotta Spinach Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: jumbo pasta shells 240 g; ricotta cheese 300 g; spinach 140 g; mozzarella cheese 180 g; Parmesan cheese 40 g; tomato sauce 500 ml; egg 1 ea; salt 1 tsp

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Inside each jumbo shell, the egg in the ricotta filling sets in the oven and holds the cheese and spinach together as one piece.

A generous layer of tomato sauce on the bottom of the dish keeps the shells from drying underneath, and it also props up any shell that tore while boiling. Melted mozzarella and bubbling sauce do not prove the center is hot, so the thickest filling should read at least 74°C on a food thermometer before the dish comes out. A 3-minute stand afterward firms the filling before serving with sauce scooped from the bottom of the dish.

Ingredients

servings

IngredientAmount

egg1 ea

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Instructions

6 steps

1

Preheat the oven to 190°C (375°F).

Cook 240 g jumbo pasta shells until al dente in water seasoned with part of the 1 tsp salt, rinse under cold water, and spread them out so they do not stick.
2

Blanch 140 g spinach in boiling water just until wilted.

Cool it in cold water, squeeze it firmly by hand until no excess liquid drips out, then chop it finely for an even filling.
3

Combine 300 g ricotta, the spinach, 1 egg, 40 g Parmesan, and the remaining salt in a bowl.

Mix evenly without excess moisture.
4

Spread 500 ml tomato sauce generously across the bottom of the baking dish.

Fill each shell with the ricotta mixture and set torn shells with the split side facing up so the sauce supports them.
5

Scatter 180 g mozzarella over the filled shells.

Bake at 190°C (375°F) for about 20 minutes, then check the center of the thickest filling with a food thermometer. Continue baking until it reaches 74°C (165°F); melted cheese and bubbling sauce alone do not establish that the filling is cooked.
6

Remove the dish from the oven and let it stand for 3 minutes so the filling firms up inside the shells.

Serve with some sauce from the bottom of the dish to keep each portion moist.