Stuffed Shells with Ricotta
Stuffed Shells with Ricotta are packed with a seasoned spinach and three-cheese filling, baked with plenty of marinara and finished under the broiler for browned mozzarella on top.
Servings 6
Calories 540kcal
Equipment
- large pot Gives the jumbo pasta shells enough room to cook without crowding.
- Colander Drains the pasta thoroughly before the shells are filled.
- mixing bowls Has enough room to evenly mix the spinach, cheeses, herbs and seasonings into the ricotta filling.
- baking dish 9 x 13 Holds the stuffed shells in a single layer with lots of marinara on the bottom.
Ingredients
- cooking spray
- 25 jumbo pasta shells
- 1 tbsp (15 ml) avocado oil or any other neutral oil
- 1 tub (15 oz / 425 g) whole milk ricotta cheese
- 2 cups (8 oz /227 g) shredded mozzarella cheese divided
- 1 cup (100 g) grated Parmesan cheese
- 5 oz (142 g) frozen, chopped spinach thawed and squeezed very dry
- 1 large egg
- 4 cloves garlic minced
- 2 tbsps (8 g) chopped fresh parsley divided
- 1 tbsp (3 g) chopped fresh basil
- 2 tsps (4 g) Italian seasoning
- ½ tsp (1.5 g) garlic powder
- ½ tsp (1 g) onion powder
- ¼ tsp (0.5 g) red pepper flakes
- ¼ tsp (0.8 g) kosher salt
- ¼ tsp (0.5 g) black pepper
- 3 cups (710 ml) marinara sauce divided
Instructions
- Preheat oven to 400°F (204°C). Lightly coat a 9 x 13-inch (23 x 33 cm) baking dish with cooking spray.cooking spray
- Cook at least 25 jumbo pasta shells according to package directions, allowing extra shells for any that tear or break during cooking. Drain well, drizzle with avocado oil and carefully toss to prevent sticking. Set aside until cool enough to handle.25 jumbo pasta shells, 1 tbsp (15 ml) avocado oil
- Meanwhile, add ricotta cheese, 1 cup (113 g) mozzarella, Parmesan, spinach, egg, garlic, 1 tablespoon (4 g) parsley, basil, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt and black pepper to a large bowl. Mix thoroughly until the spinach, cheeses, herbs and seasonings are evenly distributed throughout the ricotta filling.1 tub (15 oz / 425 g) whole milk ricotta cheese, 2 cups (8 oz /227 g) shredded mozzarella cheese, 1 cup (100 g) grated Parmesan cheese, 5 oz (142 g) frozen, chopped spinach, 1 large egg, 4 cloves garlic, 2 tbsps (8 g) chopped fresh parsley, 1 tbsp (3 g) chopped fresh basil, 2 tsps (4 g) Italian seasoning, ½ tsp (1.5 g) garlic powder, ½ tsp (1 g) onion powder, ¼ tsp (0.5 g) red pepper flakes, ¼ tsp (0.8 g) kosher salt, ¼ tsp (0.5 g) black pepper
- Spread 2 cups (473 ml) marinara sauce evenly over the bottom of the prepared baking dish. Fill each cooked jumbo shell with the ricotta cheese mixture and arrange the stuffed shells in a single layer over the marinara.3 cups (710 ml) marinara sauce
- Spoon the remaining 1 cup (237 ml) marinara sauce over the stuffed shells and sprinkle evenly with the remaining 1 cup (113 g) mozzarella.
- Bake uncovered for 20 minutes, until the stuffed shells are heated through and the mozzarella is completely melted.
- Set the broiler to 500°F (260°C) and broil for 3 to 5 minutes, watching closely, until the mozzarella is browned to your liking. Remove from the oven and sprinkle with the remaining 1 tablespoon (4 g) parsley before serving.
Notes
- Squeeze the thawed spinach very well before adding it to the ricotta filling. Removing as much water as possible keeps excess moisture out of the filling.
- Cook at least 25 jumbo shells even though you may not use every one. Some inevitably tear or split during cooking, and shells with small tears can still be filled and baked.
- Watch the mozzarella continuously once the baking dish goes under the broiler. Broilers vary considerably, and the cheese can move from melted to browned quickly.
- The stuffed shells are ready to serve once they’re heated through and the mozzarella is completely melted. I like to broil them for 3 to 5 minutes afterward for browned cheese on top, but this step can be skipped. If you do broil, make sure your baking dish is rated for broiler use because some stoneware and glass baking dishes are not. A disposable aluminum foil pan can be used instead, or you can brown the mozzarella with a kitchen torch after baking.
- Nutritional values are estimates and can vary with the brands of ricotta, mozzarella, Parmesan, marinara and pasta used.
Nutrition
Serving: 300g | Calories: 540kcal | Carbohydrates: 49g | Protein: 29g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 84mg | Sodium: 890mg | Potassium: 650mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1900IU | Vitamin C: 8mg | Calcium: 650mg | Iron: 3mg