Stuffed Jumbo Shells with Ricotta and Spinach

Name: Stuffed Jumbo Shells with Ricotta and Spinach
Prep time: 30 min
Cook time: 1 h 4 min
Total time: 1 h 34 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 oz (340 g) jumbo pasta shells, one full box, about 36 shells; you will use the best 24; 1½ tbsp (13 g) Diamond Crystal kosher salt, for the pasta water; 1 tbsp (15 ml) extra-virgin olive oil, for tossing the cooked shells; 15 oz (425 g) whole-milk ricotta cheese, at room temperature, drained of any liquid on top; 10 oz (283 g) frozen chopped spinach, thawed, then squeezed very dry (about ¾ cup / 150 g after squeezing); 4 oz (113 g) low-moisture whole-milk mozzarella, shredded (about 1 cup); ½ cup (50 g) Parmesan cheese, finely grated; 1 whole (50 g) large egg, at room temperature, lightly beaten; 2 cloves (8 g) garlic cloves, finely grated or minced; ¾ tsp (2½ g) Diamond Crystal kosher salt; ½ tsp (1 g) black pepper, freshly ground; ⅛ tsp (0.3 g) ground nutmeg (optional); 24 oz (680 g) marinara sauce, one jar, about 3 cups, at room temperature; 4 oz (113 g) low-moisture whole-milk mozzarella, shredded (about 1 cup); fresh basil leaves, torn, for garnish, to taste (optional)

From the MyKitchenBank Kitchen

Tender jumbo pasta shells are filled with a creamy ricotta, spinach, garlic and Parmesan filling, nestled in marinara, and baked under a blanket of melted mozzarella. It is a make-ahead-friendly Italian-American classic that feeds a crowd.

Prep: 30 min
Cook: 1 hr 4 min
Wait: 10 min
Total: 1 hr 44 min
Makes: 24 stuffed shells (6 servings of 4 shells)

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Ingredients

6 servings

For the shells
12 oz (340 g) jumbo pasta shells, one full box, about 36 shells; you will use the best 24
1½ tbsp (13 g) Diamond Crystal kosher salt, for the pasta water
1 tbsp (15 ml) extra-virgin olive oil, for tossing the cooked shells
For the filling
15 oz (425 g) whole-milk ricotta cheese, at room temperature, drained of any liquid on top
10 oz (283 g) frozen chopped spinach, thawed, then squeezed very dry (about ¾ cup / 150 g after squeezing)
4 oz (113 g) low-moisture whole-milk mozzarella, shredded (about 1 cup)
½ cup (50 g) Parmesan cheese, finely grated
1 whole (50 g) large egg, at room temperature, lightly beaten
2 cloves (8 g) garlic cloves, finely grated or minced
¾ tsp (2.5 g) Diamond Crystal kosher salt
½ tsp (1 g) black pepper, freshly ground
⅛ tsp (0.3 g) ground nutmeg (optional)
To assemble
24 oz (680 g) marinara sauce, one jar, about 3 cups, at room temperature
4 oz (113 g) low-moisture whole-milk mozzarella, shredded (about 1 cup)
fresh basil leaves, torn, for garnish, to taste (optional)

Equipment (9)

9×13-inch (23×33 cm) baking dish
Large pot (6-quart / 6 L or bigger)
Colander
Rimmed baking sheet
Large mixing bowl
Clean kitchen towel or fine-mesh sieve
Spoon or small cookie scoop (about 2 tablespoons)
Aluminum foil
Instant-read thermometer

Steps

Before you start

Thaw the frozen spinach in the fridge overnight, or microwave it in a bowl for 3 to 4 minutes until fully thawed and cool enough to handle.
Take the ricotta and egg out of the fridge 30 minutes ahead so the filling mixes smoothly.
Use a full 12-ounce (340 g) box of jumbo shells. It holds roughly 36 shells. You only need 24, so the extras cover any that tear while boiling.
Shred your own mozzarella from a low-moisture block if you can. It melts more smoothly than pre-shredded cheese.
Salt amounts here are for Diamond Crystal kosher salt. If you use Morton kosher salt, which is denser, use about two-thirds as much by volume (the gram weights stay the same).

1
Heat oven, sauce dishOven 375°F / 190°C
- Position a rack in the center of the oven and heat to 375°F (190°C).
- Spread 1 cup (about 225 g) of the marinara in an even layer over the bottom of a 9×13-inch (23×33 cm) baking dish.
- Set the remaining sauce (about 2 cups / 455 g) aside for topping.
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Ready when: The bottom of the dish is fully covered with a thin, even layer of sauce.
Tip: The sauce layer keeps the shells from sticking and drying out on the bottom.
2
Boil the shells
- Fill a large pot with 4 quarts (4 L) of water, add 1½ tablespoons Diamond Crystal salt, and bring to a full rolling boil over high heat (about 8 minutes).
- Add all the shells and stir gently right away.
- Cook 8 to 9 minutes, which is 1 to 2 minutes less than the package says, stirring once or twice so they don't stick or tear.
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Ready when: Shells are pliable and bend without cracking, but the center still has a firm bite. They finish cooking in the oven.
Tip: Don't cook the shells fully. Soft shells tear when you fill them and turn mushy after baking.
3
Drain and cool shells
- Gently drain the shells in a colander and rinse briefly with cool water to stop the cooking.
- Toss with the olive oil in the empty pot, then lay them open side up in a single layer on a rimmed baking sheet.
- Pick out the 24 best shells and set aside the torn ones.
- Let the shells cool while you make the filling in the next two steps (about 10 minutes).
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Ready when: Shells are cool enough to hold comfortably and feel lightly slick, not sticky.
Tip: Handle the shells with your fingertips and don't stack them. Wet pasta fuses together as it cools.
4
Squeeze the spinach
- Put the thawed spinach in a clean kitchen towel or a fine-mesh sieve.
- Twist the towel or press hard with a spoon to squeeze out as much water as you can.
- Keep going until almost no liquid drips out, then fluff the spinach with a fork.
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Ready when: The spinach forms a compact, dry-feeling clump and no more liquid drips when squeezed.
Tip: Wet spinach is the main cause of a watery filling that leaks into the sauce.
5
Mix the filling
- In a large bowl, stir together the ricotta, squeezed spinach, the filling mozzarella (1 cup / 113 g), Parmesan, beaten egg, garlic, ¾ teaspoon salt, ½ teaspoon pepper, and the nutmeg if using.
- Mix with a spatula until evenly combined with no pockets of plain ricotta or clumps of spinach.
- The filling makes about 800 g (roughly 3½ cups).
- Taste only a tiny bit, since the egg is raw, or skip tasting; the filling should seem slightly bold.
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Ready when: The filling is thick, creamy and evenly flecked with green, and it holds its shape on a spoon.
Tip: The filling should taste slightly over-seasoned. The pasta and sauce will mellow it.
6
Stuff the shells
- Hold one shell open in your palm and spoon in a generous, heaping 2 tablespoons (about 33 g) of filling, mounding it slightly.
- Don't overpack, or it will spill out while baking.
- Place the shell open side up in the sauced dish.
- Repeat with all 24 shells, arranging them snugly in rows so they support each other.
- If filling runs short, divide what is left evenly and fill only as many shells as it covers well.
- If there is filling left over, stuff a few of the extra boiled shells and bake them in a small greased dish with a spoonful of sauce.
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Ready when: All 24 shells are filled with a rounded mound, and the bowl is nearly empty.
Tip: A small cookie scoop or a zip-top bag with the corner snipped makes filling faster and neater.
7
Sauce and coverOven 375°F / 190°C
- Spoon the remaining marinara (about 2 cups / 455 g) over and around the shells, covering most of the pasta so exposed edges don't dry out and harden.
- Cover the dish tightly with foil.
- Bake in the 375°F (190°C) oven for 35 minutes.
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Ready when: The sauce is bubbling around the edges of the dish when you lift a corner of the foil, and the filling feels hot.
Tip: Tent the foil slightly so it doesn't press onto the sauce and pull cheese off later.
8
Top with mozzarella, bakeOven 375°F / 190°C
- Remove the foil and scatter the topping mozzarella (1 cup / 113 g) evenly over the shells.
- Return the dish, uncovered, to the 375°F (190°C) oven and bake 12 minutes.
- Check the center of a shell with an instant-read thermometer.
- If it is below 165°F (74°C), bake 3 to 5 minutes more.
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Ready when: The mozzarella is fully melted with a few light golden spots, the sauce is bubbling, and the filling in the center of a shell reads 165°F (74°C).
Tip: For more browning, broil on high for 1 to 2 minutes at the end, and watch closely.
9
Rest and serve
- Let the dish rest on a rack for 10 minutes so the sauce thickens slightly and the shells hold together when lifted.
- Scatter torn basil over the top if using, then serve 4 shells per person with extra sauce spooned from the dish.
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Ready when: The bubbling has stopped and the sauce no longer runs when you spoon out a shell.
Tip: Use a large spoon and lift each shell from underneath to keep the filling inside.

Good to know

Tips

Squeeze the spinach until it is truly dry. This is the best way to get a creamy, not watery, filling.
Undercook the shells slightly. They keep softening in the sauce while baking.
Boil the whole box and use the best-looking shells. Torn shells can be chopped and tucked between the others as a bonus bite.
Trust the thermometer over the clock. Ovens and dishes vary, so bake until the center of a shell reads 165°F (74°C).
Use a well-seasoned marinara. The filling is mild, so the sauce carries a lot of the flavor.

Make ahead

Assemble the shells and sauce in the dish up to 24 hours ahead, without the top mozzarella. Cover tightly and refrigerate. Take it out 30 minutes before baking, then bake covered at 375°F (190°C) for 40 minutes. Uncover, add the mozzarella and bake 12 to 15 minutes more, until the center of a shell reaches 165°F (74°C). The filling can also be mixed a day ahead and kept covered in the fridge.

Storage & reheating

Room temperature: up to 2 hours after baking. Fridge: cool completely, then cover and refrigerate up to 4 days. Freezer: freeze baked or unbaked shells, tightly wrapped, up to 3 months, and thaw overnight in the fridge. Reheat covered with foil at 350°F (175°C) for 20 to 25 minutes, until hot in the center (165°F / 74°C). Single portions can be microwaved, covered, for 2 to 3 minutes.

Substitutions

whole-milk ricotta cheese → cottage cheese, drained and blended or well mashed. The filling will be slightly tangier and a little less rich. Drain it in a sieve for 15 minutes first.
frozen chopped spinach → 1 lb (450 g) fresh spinach, wilted in a pan and squeezed dry. This makes about the same amount of cooked spinach. Chop it finely after squeezing.
Parmesan cheese → Pecorino Romano. Pecorino is saltier, so reduce the filling salt to ½ teaspoon.
marinara sauce → homemade tomato sauce or arrabbiata sauce. Use about 3 cups total. Arrabbiata adds some heat.