More Breadcrumbs

Stuffed Pasta Shells with Spinach Recipe

Barbara Hanson
Published: Last Updated:
Stuffed Pasta Shells with Spinach Recipe

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

Read more: Memorial Day Menus

Ingredients

  • 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

Directions

  1. 1.

    Preheat oven to 350°F.

  2. 2.

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

  3. 3.

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

  4. 4.

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

  5. 5.

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

  6. 6.

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

  7. 7.

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

  8. 8.

    *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.

This Recipe Appears In
Memorial Day Menus

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.

More Breadcrumbs
Comments
ADD A COMMENT

Have you cooked this recipe? Add a rating:

Comments can take a minute to appear—please be patient! Some comments may be held for manual review.

PREVIEW YOUR COMMENT