Stuffed Pasta Shells with Spinach

Stuffed Pasta Shells with Spinach
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Memorial Day Menus This Week in Recipes

Author's Note: I got the cheeses for this recipe at Alleva Dairy, which you can read about on Serious Eats: New York.


  • 1 10-ounce package frozen spinach, thawed and squeezed dry
  • 1/3 cup pine nuts, toasted
  • 1 generous cup ricotta (about 1 pound, or a little less)
  • 1 cup grated Parmesan, divided
  • 1/4 pound unsalted fresh mozzarella, finely chopped
  • 1 large garlic clove, minced
  • Pinch of salt
  • Several generous grinds black pepper
  • Pinch of nutmeg
  • 1 cup prepared marina or other tomato sauce, divided


  1. 1.

    Preheat oven to 350°F.

  2. 2.

  3. 3.

    Prepare filling by mixing the spinach, nuts, ricotta, 3/4 cup Parmesan, mozzarella, garlic, and spices in a largish bowl.

  4. 4.

    Spread 1/2 cup sauce on the bottom of a 13 x 9" baking dish.

  5. 5.

    Fill each of the shells with cheese mixture, and place atop the sauce.

  6. 6.

    Sprinkle shells with remaining 1/4 cup Parmesan, and drizzle with remaining sauce.

  7. 7.

    Cover baking dish with aluminum foil, and bake for 25 minutes. Remove foil and bake for an additional 5 minutes.

  8. 8.

    Let cool for 5 minutes or so, the shells will be mouth-searingly hot.

  9. 9.

    *I like my shells superstuffed, so I use only 12 shells. If the filling is used more sparingly, it can fill up to 16 shells.

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