Jumbo shells filled with spinach

Stuffed shells filled with creamy ricotta cheese and savory spinach have become my go-to comfort meal for busy weeks or when I want to impress at a family dinner. Baking the shells in bubbling marinara with a final blanket of cheese makes the kitchen smell like an Italian trattoria and guarantees forkfuls of cozy flavor.

I remember the first time I baked these shells for a neighborhood potluck and every single one vanished before I even found a seat. Now this is the recipe I make when friends need a pick-me-up or when family comes into town.

Ingredients

• Jumbo pasta shells: These large shells hold plenty of filling Cook just until al dente for perfect texture
• Olive oil: Adds silkiness to the filling Choose a good quality extra virgin olive oil for the best flavor
• Garlic: Freshly minced garlic infuses the spinach and cheese mixture with deep savoriness Look for firm cloves with no sprouting
• Fresh spinach: Sautéed down for a vibrant green note Use baby spinach if you want a sweeter flavor or regular if you like a little earthy bite
• Egg: Helps bind the filling together Make sure your egg is fresh by checking the date or floating it in water
• Ricotta cheese: Creamy and rich Whole milk ricotta offers the creamiest results but part skim also works well
• Mozzarella cheese: Offers that perfect melty pull Grate it fresh for the best texture and flavor
• Parmesan cheese: Adds sharpness and depth Buy a wedge and grate right before using for extra punch
• Toasted salted pine nuts: Offer crunch and buttery richness Lightly toast in a dry skillet for extra flavor and choose nuts that smell fresh
• Lemon zest and juice: Brightens the whole filling Use a microplane for fine zest and squeeze fresh lemon for the cleanest tang
• Marinara sauce: Rich and tangy Choose a sauce you would happily eat by the spoonful Homemade is wonderful but quality store bought works perfectly
• Fresh basil: The finishing touch for color and aroma Opt for vibrant leaves and chop just before serving

Step-by-Step Instructions

Prep the Pasta:

Cook the jumbo shells just to al dente according to package instructions Rinse briefly under cool water to stop the cooking and prevent sticking Lay them on a towel while you prep the filling

Sauté the Aromatics:

Warm olive oil in a skillet over medium heat Add the garlic with a pinch of salt and stir until fragrant about one minute Add the spinach and sauté until wilted pressing with a spatula to remove moisture If your spinach leaves are large give them a rough chop after wilting

Mix the Filling:

Combine the cooked spinach mixture in a large bowl with the ricotta mozzarella parmesan half of the pine nuts lemon zest and juice egg and salt and pepper Stir until fully integrated and creamy This is your flavor-packed filling

Stuff the Shells:

Pour marinara sauce into your baking dish or the same skillet if oven safe Spoon about two big tablespoons of the cheese spinach mixture into each shell Nestle the stuffed shells open side up in the sauce snug but not crowded

Bake the Shells:

Cover the dish with foil Bake in a 375 degree oven for twenty five to thirty minutes until the sauce is bubbling and the shells have softened Remove the foil and return to the oven for about five minutes This helps brown and bubble the cheese

Finish and Serve:

Sprinkle with extra parmesan chopped fresh basil and remaining pine nuts Let the shells rest for a few minutes before serving This prevents burns and helps flavors settle

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Nothing brings out the best in these stuffed shells quite like the combination of lemon zest and pine nuts They give a subtle brightness and wonderful texture that make this classic feel extra special for my family We always end up fighting over the crispy pine nuts on top

Storage Tips

Stuffed shells can be fully assembled and refrigerated before baking for up to two days Just cover tightly with foil and bake straight from the fridge Add an extra five to ten minutes to bake time Leftovers can be kept in an airtight container for three days and reheat best in a covered dish at three hundred fifty degrees

Ingredient Substitutions

Feel free to swap out fresh spinach for frozen just thaw and squeeze out all excess moisture before cooking Cottage cheese stands in for ricotta in a pinch and walnuts or slivered almonds are a great substitute for pine nuts if you prefer

Serving Suggestions

Serve stuffed shells with a crisp green salad and homemade garlic dinner rolls for a full Italian feast Kids and adults both love how the creamy cheese meets the tangy sauce These are also delicious with roasted vegetables or even as a side for grilled chicken

The Roots of Stuffed Pasta

Stuffed pasta is an old Italian tradition dating back centuries From the norths tortellini to lasagnas many variations each region has its favorites Stuffed shells became especially popular in American kitchens for their ease and eye catching presentation

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Recipe FAQs

→ What is the best way to cook jumbo pasta shells without breaking them?

Cook jumbo shells in boiling salted water just until al dente, usually a minute or two less than package instructions. This ensures they remain firm enough to hold the filling without tearing when stuffed.

→ How can I prevent the spinach from releasing too much water into the filling?

After sautéing spinach, press it gently with a spatula or squeeze in a clean towel to remove excess moisture. This keeps the filling creamy without becoming watery.

→ Can I prepare the shells ahead of time before baking?

Yes, you can stuff the shells and assemble them in the marinara sauce ahead of time. Cover and refrigerate, then bake covered for a longer time until heated through and bubbly.

→ What cheeses work best for a creamy filling in stuffed shells?

Ricotta forms a smooth base, while shredded mozzarella adds meltiness and parmesan provides a sharp depth of flavor. Mixing these cheeses creates a rich and balanced filling.

→ How does adding lemon zest and juice affect the dish?

Lemon zest and juice add a bright, fresh note that cuts through the richness of the cheeses, enhancing the overall flavor without overpowering.