Ricotta Spinach Stuffed Shells
Ricotta spinach stuffed shells fill jumbo pasta shells with a mixture of ricotta cheese, blanched spinach, egg, and Parmesan, then bake them in tomato sauce under a layer of melted mozzarella. Squeezing all excess water from the blanched spinach is the critical step - soggy filling makes the shells slide apart and dilutes the sauce underneath. The egg in the filling acts as a binder that firms up during baking, holding the ricotta and spinach together as a cohesive mass inside each shell. Even shells that tear during boiling can be placed on the sauce and baked without issue - the sauce supports them and the cheese covers any imperfections. A generous layer of tomato sauce on the bottom of the baking dish prevents the shells from drying out, while 20 minutes at 190 degrees Celsius melts the mozzarella into a soft, stretchy cap.
Adjust Servings
Instructions
- 1
Preheat oven to 190C and cook jumbo shells until al dente.
- 2
Blanch spinach, squeeze dry, and chop finely.
- 3
Mix ricotta, spinach, egg, Parmesan, and salt for the filling.
- 4
Spread tomato sauce in a baking dish and place filled shells on top.
- 5
Top with mozzarella and bake for 20 minutes.
- 6
Remove when cheese is melted and rest 3 minutes before serving.
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