Ricotta and Spinach Stuffed Pasta Shells

stuffed shell pasta on a plate with a fork

5 from 3 votes

Ricotta and Spinach Stuffed Pasta Shells

Ricotta and spinach stuffed pasta shells are a delicious combination of pasta, ricotta, and spinach, all baked in a savory tomato sauce.

Prep Time10

Cook Time30

Baking20

Total Time1

Course: Pasta

Cuisine: Italian

Diet: Vegetarian

Servings: servings

Calories: 372kcal

Author: Zoe Morman

Ingredients

1 box of Jumbo Shells
15 oz Ricotta cheese tub
1 cup shaved Pecorino cheese
1 ½ cups shredded Mozzarella cheese
1 egg optional if needed
9 oz raw spinach
1 tablespoon chopped parsley
2 teaspoon grated lemon zest
2 pints grape tomatoes
6 garlic cloves
2 sprigs fresh thyme
1 shallot finely diced
4 oz olive oil

Instructions

Preheat the oven to 325℉.
Check your ricotta to see the water content. It is a good practice to drain it before use, especially on applications like this, as it will bring moisture that could render your dish wet.
Sauté the spinach and let it cool completely. Add a small amount of olive oil to the pan. Once hot, add as much spinach as possible, the whole bag if possible. The spinach will wilt quickly, so do not leave the pan alone for too long. For added flavor, add thinly sliced garlic to the oil.
Mix ricotta, mozzarella and pecorino romano. Season to taste with salt and pepper. Add a couple of scrapes of lemon zest for an added pop of freshness to the mixture.
Cook your pasta. I cooked the pasta under al dente only because the pasta will bake in the oven for another 20 minutes in sauce and cheese. Once the pasta is cooled, drain the water and make sure the pasta has no water pockets inside.
Once the spinach has cooled down, chop it to a mince. Add the spinach to the ricotta cheese mixture and fold. You want to distribute the spinach throughout the mixture. Add egg if mixture is too moist
Tomato confit is tomatoes cooked with garlic, shallots, and thyme in olive oil until soft. However, this recipe pairs perfectly with a hearty tomato sauce or bolognese.
Pour confit or Tomato sauce on the bottom of a baking dish. I used my brownie pan. You want t a thin layer, and reserve some sauce or confit for drizzling over the top of the pasta shells.
Use a spoon to fill the centers of the pasta shells. Arrange the shells in the pan and top them with a thin layer of sauce.
Bake in a preheated oven at 325℉ for 20 minutes covered with aluminum foil and then for 10 minutes uncovered until the shells are golden and the cheese is gooey. Serve six shells per person.

Notes

- Cook the pasta shells until they are al dente, which means they are cooked but still have a bit of bite. This will prevent them from becoming too soft and falling apart when you stuff them.

- Use fresh spinach, if possible, and chop it finely. This will make mixing with the ricotta cheese easier and ensure the filling is evenly distributed throughout the shells.

- Use good-quality ricotta cheese that is firm and not too watery. If the ricotta is too wet, it can make the filling too runny and cause the shells to collapse during baking.

- Add grated Parmesan, pecorino romano, or Asiago cheese to the filling to enhance the flavor and texture.
- To drain your ricotta: Grab a bowl big enough to hold a colander, leaving enough space at the bottom for the liquid to drain. Line the colander with cheesecloth. Pour the ricotta onto the cheesecloth and cover it with plastic film. Do not press the cheese through the cheesecloth. Allow it to drain naturally. You may drain it for a few hours or overnight.

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