Quick Spinach and Ricotta Stuffed Shells
A weeknight version of the Sunday-supper classic. Half an hour from start to bubbling cheese, and it feeds a small crowd.
- Total time
- 30 min
- Servings
- 4
- Calories
- 460
- Protein
- 22g
Ingredients
- 20 jumbo pasta shells
- 15 oz whole milk ricotta
- 10 oz frozen spinach, thawed and squeezed dry
- 1 large egg
- ½ cup grated parmesan
- 1 cup shredded mozzarella
- 24 oz marinara sauce
- 1 pinch freshly grated nutmeg
- 1 tsp kosher salt and black pepper
Instructions
- 1
Heat the oven to 400°F. Bring a large pot of salted water to a boil and parboil the shells for 8 minutes. They should be flexible but still firm. Drain and lay them out on a tray to keep them from sticking.
- 2
In a bowl, mix the ricotta, squeezed spinach, egg, parmesan, nutmeg, salt, and pepper until well combined.
- 3
Spread about a cup of marinara across the bottom of a 9x13 baking dish.
- 4
Stuff each shell with about 2 tablespoons of the filling and arrange them open-side up in the dish. Spoon the rest of the marinara over the top, leaving the tops of the shells visible. Scatter the mozzarella across the top.
- 5
Cover loosely with foil and bake for 15 minutes. Uncover and bake another 5 minutes until the cheese is bubbly and starting to brown.
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