Lemon Ricotta Spinach Baked Shells
Lemon Ricotta Spinach Baked Shells
Ingredients
For the Pasta
- 12 ounces jumbo pasta shells
- 1 tablespoon olive oil
For the Ricotta Filling
- 10 ounces fresh spinach, roughly chopped
- 15 ounces whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1 egg
- 1 teaspoon lemon zest
- 2 garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sauce
- 24 ounces marinara sauce
- 1/2 cup vegetable broth
For Topping and Garnish
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente (firm to the bite). Drain the shells, rinse with cold water to prevent sticking, and toss with 1 tablespoon of olive oil. Set aside.
⏱️ 10 min
- 3
In a large skillet, wilt the fresh spinach over medium heat for 2-3 minutes, stirring occasionally. Transfer the wilted spinach to a colander, allow it to cool slightly, then squeeze out as much excess water as possible. Roughly chop the spinach.
⏱️ 5 min
- 4
In a large mixing bowl, combine the whole milk ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, egg, lemon zest, minced garlic, dried oregano, salt, and freshly ground black pepper. Add the chopped spinach and mix well until all ingredients are thoroughly combined.
⏱️ 10 min
- 5
Pour the marinara sauce into the prepared baking dish, spreading it evenly across the bottom. Stir in the vegetable broth to slightly thin the sauce.
⏱️ 2 min
- 6
Carefully stuff each cooked pasta shell with about 1 1/2 to 2 tablespoons of the ricotta-spinach filling. Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish.
⏱️ 10 min
- 7
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the stuffed shells.
⏱️ 1 min
- 8
Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through. For a golden-brown top, you may broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375
- 9
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Ricotta Spinach Baked Shells
Ingredients
For the Pasta
- 12 ounces jumbo pasta shells
- 1 tablespoon olive oil
For the Ricotta Filling
- 10 ounces fresh spinach, roughly chopped
- 15 ounces whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1 egg
- 1 teaspoon lemon zest
- 2 garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sauce
- 24 ounces marinara sauce
- 1/2 cup vegetable broth
For Topping and Garnish
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente (firm to the bite). Drain the shells, rinse with cold water to prevent sticking, and toss with 1 tablespoon of olive oil. Set aside.
⏱️ 10 min - 3
In a large skillet, wilt the fresh spinach over medium heat for 2-3 minutes, stirring occasionally. Transfer the wilted spinach to a colander, allow it to cool slightly, then squeeze out as much excess water as possible. Roughly chop the spinach.
⏱️ 5 min - 4
In a large mixing bowl, combine the whole milk ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, egg, lemon zest, minced garlic, dried oregano, salt, and freshly ground black pepper. Add the chopped spinach and mix well until all ingredients are thoroughly combined.
⏱️ 10 min - 5
Pour the marinara sauce into the prepared baking dish, spreading it evenly across the bottom. Stir in the vegetable broth to slightly thin the sauce.
⏱️ 2 min - 6
Carefully stuff each cooked pasta shell with about 1 1/2 to 2 tablespoons of the ricotta-spinach filling. Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish.
⏱️ 10 min - 7
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the stuffed shells.
⏱️ 1 min - 8
Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through. For a golden-brown top, you may broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375 - 9
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min