Spinach and Ricotta Stuffed Shells

Ingredients

• 24 jumbo pasta shells (about two-thirds of a 12 oz box)
• 15 oz whole-milk ricotta cheese
• 10 oz frozen chopped spinach, thawed and squeezed very dry
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 3 1/2 cups marinara sauce (about one 24 oz jar)
• 2 tablespoons chopped fresh basil, for garnish

Instructions

1. Preheat the oven to 375 F and bring a large pot of well-salted water to a rolling boil over high heat.
2. Add the pasta shells and cook for 1 to 2 minutes less than the package directions for al dente, so they hold their shape without tearing when stuffed; drain and rinse briefly with cool water to stop the cooking, then spread on a baking sheet so they do not stick together.
3. While the pasta cooks, squeeze the thawed spinach in a clean kitchen towel over the sink until no more water comes out; this step prevents a watery filling.
4. In a large bowl, combine the ricotta, squeezed spinach, 1 cup of the mozzarella, 1/4 cup of the Parmesan, the egg, garlic, lemon zest, salt, pepper, and nutmeg, and stir until evenly mixed.
5. Spread 1 1/2 cups of the marinara sauce over the bottom of a 9-by-13-inch baking dish.
6. Using a small spoon, fill each cooked shell with about 2 tablespoons of the ricotta mixture and arrange them open-side up in the baking dish in a single layer.
7. Spoon the remaining 2 cups marinara sauce over the top of the shells, making sure most of the filling is covered.
8. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the top.
9. Cover the dish tightly with aluminum foil, making sure it does not touch the cheese, and bake for 20 minutes.
10. Remove the foil and bake for another 12 to 15 minutes, until the sauce is bubbling at the edges and the cheese on top is melted and lightly golden in spots.
11. Let the dish rest for 5 minutes before serving so the filling sets slightly and does not run.
12. Garnish with fresh basil and serve warm.

Tips

Why You'll Love This

• Classic comfort food that is easy to make ahead and freeze unbaked
• Kid-friendly and easy to customize with different sauces
• A satisfying vegetarian centerpiece for a crowd

Nutrition

Nutrition values are estimated per serving based on the ingredients used.