Spinach and Ricotta-Stuffed Shells

March 12, 2012
7 Ratings
  • Serves 4
Author Notes

This is simple and tasty, perfect for when you are pinched for time. —agadamaam

What You'll Need
  • 1 20 jumbo pasta shells (about half a 12-ounce box)
  • 1 24-ounce jar marinara sauce
  • 2 15-ounce containers ricotta
  • 2 cups cups baby spinach, chopped
  • 1/2 cup grated Parmesan (2 ounces)
  • 1/2 cup grated mozzarella (4 ounces)
  • kosher salt and black pepper
  • 1 Clove of garlic, minced
  1. Cook the pasta according to the package directions. Drain and run under cold water to cool.
  2. Spread the marinara sauce in the bottom of a large broilerproof baking dish.
  3. In a bowl, combine the ricotta, spinach, garlic, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce.
  4. Set an oven rack to the highest position and heat oven to 400° F.
  5. Sprinkle the shells with the mozzarella and bake until heated through, 10 to 12 minutes.
  6. Increase heat to broil. Broil the shells until cheese begins to brown, 2 to 5 minutes.

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