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Creamy Lemon Ricotta Stuffed Shells with Spinach

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A comforting and fresh pasta dish featuring jumbo shells stuffed with a creamy ricotta, lemon, and baby spinach filling, baked with marinara and mozzarella cheese.

Ingredients

Scale
  • 20–25 jumbo pasta shells, cooked al dente
  • 1 ½ cups whole milk ricotta cheese
  • 2 cups fresh baby spinach, roughly chopped
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • 2 cloves garlic, minced
  • 1 large egg
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 2 cups marinara sauce

Instructions

  1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook for 9-11 minutes until al dente. Drain, rinse under cold water, and set aside on a clean kitchen towel to dry.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add chopped baby spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  3. In a medium mixing bowl, combine ricotta cheese, sautéed spinach and garlic, lemon zest, lemon juice, grated Parmesan, half of the shredded mozzarella, and the egg. Season with salt and pepper and mix until smooth and creamy.
  4. Preheat oven to 375°F (190°C). Spread about 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish.
  5. Using a spoon or small scoop, fill each pasta shell with the ricotta mixture. Arrange the stuffed shells seam side up in the baking dish.
  6. Pour remaining marinara sauce evenly over the shells. Sprinkle the remaining shredded mozzarella on top. Cover loosely with foil.
  7. Bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and bubbly.
  8. Let the dish rest for 5 minutes before serving.

Notes

If shells feel dry before stuffing, brush lightly with olive oil to keep pliable. Squeeze excess moisture from sautéed spinach for a firmer filling. Egg helps bind filling; substitute with cornstarch for egg-free version. Cover dish with foil during most of baking to prevent cheese from drying out. Filling and stuffing shells can be prepared ahead and refrigerated before baking.

Nutrition

Keywords: lemon ricotta stuffed shells, creamy pasta, spinach pasta, easy dinner, baked pasta, comfort food, weeknight meal

Find it online: https://prismtaste.com/creamy-lemon-ricotta-stuffed-shells-with-spinach-recipe-easy-and-delicious/