- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 300 g
- 250 g
- 50 g
- 2 cloves
- 1 tsp
- ½ tsp
- ¼ tsp
- 700 g
Process
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Preheat oven to 190°C. Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
Cook jumbo pasta shells in a large pot of salted boiling water according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
In a large bowl, combine ricotta cheese, thawed and squeezed dry spinach, egg, half of the shredded mozzarella (about 125g), grated parmesan cheese, minced garlic, 1/2 teaspoon salt, black pepper, and nutmeg if using. Mix until well combined.
Spoon the ricotta-spinach mixture into each cooked shell. Arrange the filled shells in the baking dish over the marinara sauce.
Pour the remaining marinara sauce over the shells, making sure to cover them evenly.
Sprinkle the remaining shredded mozzarella (about 125g) over the top.
Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, until the sauce is bubbly and the cheese is golden.
Let rest for 5 minutes before serving.
Kitchen notes
Kitchen notes
- The most common mistake is not squeezing the thawed spinach dry enough; excess water makes the filling runny and the shells soggy. Wrap the spinach in a clean kitchen towel or several layers of paper towel and wring it out until no more liquid drips.
- Cook the shells just to al dente, about 1-2 minutes less than the package directions, because they will continue to cook in the oven. Overcooked shells turn mushy and tear when you fill them.
- To fill the shells easily without tearing them, use a small spoon or a piping bag with a wide tip. Hold each shell in one hand and gently open it with the other while filling.
- Covering the dish with foil for the first 25 minutes traps steam and ensures the shells heat through without drying out. Removing the foil for the last 10 minutes lets the cheese brown and the sauce thicken.
Substitutions
- frozen-spinach→fresh spinach (about 500 g), cooked down and squeezed dry
- ricotta-cheese→cottage cheese (drained) or firm tofu (mashed and drained) for a dairy-free option
- marinara-sauce→homemade tomato sauce or crushed tomatoes with Italian herbs
- jumbo-pasta-shells→large pasta shells or manicotti tubes
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, assemble the dish completely, cover tightly with foil, and freeze for up to 2 months; thaw overnight in the refrigerator before baking. Reheat individual portions in a covered microwave-safe dish with a splash of water or sauce, microwaving on high for 2-3 minutes until steaming hot (75°C). For larger portions, reheat covered with foil in a 180°C oven for 15-20 minutes.
Gallery
FAQ
The questions we get asked most
Why did my stuffed shells turn out watery?
The most likely cause is not squeezing enough liquid from the thawed spinach. Spinach holds a lot of water, and if it is not thoroughly drained, it releases moisture during baking, making the filling runny and the sauce thin. Always wrap the spinach in a clean towel and wring it out until it is quite dry.
Can I use fresh spinach instead of frozen?
Yes, you can substitute fresh spinach. Use about 500 g of fresh spinach, cook it briefly in a dry pan until wilted, then drain and squeeze out as much water as possible. You will need to chop it before mixing into the ricotta.
Can I make this dish ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance. Cover it tightly with foil and store it in the refrigerator. When ready to bake, add 5-10 minutes to the covered baking time to ensure it is heated through.
How do I know when the stuffed shells are done?
The dish is done when the sauce is bubbling around the edges and the cheese on top is melted and golden brown. The internal temperature should reach at least 75°C. If the cheese is browning too quickly, cover with foil and continue baking.
Can I freeze leftover stuffed shells?
Yes, you can freeze leftovers. Place them in a freezer-safe container with some sauce to prevent drying, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat covered in a 180°C oven for 15-20 minutes or until hot throughout.
Why did my shells crack or tear?
Shells often crack if they are overcooked before filling or if they are handled roughly. Cook them just to al dente, drain, and rinse with cold water to stop the cooking. When filling, support the shell gently and avoid overstuffing.
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