Lunch · 35 min · italian

Spinach Ricotta Shells

✓ USDA-verified nutrition data

Ingredients

• 6 Jumbo shells
• 3/4 cup Ricotta
• 2 cups Spinach
• 1/2 cup Marinara
• 2 tbsp Parmesan
• 1 Egg

Steps

1. Bring a large pot of salted water to a boil and cook the 6 jumbo shells 1 to 2 minutes less than the package says — they should be bendy but still firm, since they will keep cooking in the oven. Drain them and lay them open-side-up on a plate so they do not stick together.
2. Wring out the spinach in a clean kitchen towel to squeeze out as much water as you can. Wet spinach makes a watery filling; this squeeze is the most important beginner step in the recipe.
3. Chop the squeezed spinach and mix it in a bowl with the ricotta, the egg, and half the Parmesan, plus a good pinch of salt. The mixture should look thick and creamy, not loose.
4. Spoon the filling into each shell, mounding it generously — this is not the time to be shy.
5. Spread the marinara in an even layer in a small baking dish and nestle the stuffed shells into it snugly, open-side up. Snug shells hold their shape while they bake.
6. Sprinkle the remaining Parmesan over the top, cover the dish with foil, and bake at 375F (190C) for 15 minutes. Uncover for the last 3 minutes if you want a lightly golden top; the sauce should be bubbling at the edges when it is done. Let it stand 5 minutes before serving so the filling sets.

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