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Creamy Lemon Ricotta Stuffed Shells Recipe with Baby Spinach

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A quick and easy stuffed pasta shells recipe featuring a creamy ricotta and baby spinach filling brightened with fresh lemon zest and juice, perfect for cozy weeknight dinners or special gatherings.

Ingredients

Scale
  • About 20 jumbo pasta shells (roughly 12 ounces / 340 grams)
  • 1 ½ cups (375 grams) whole milk ricotta cheese
  • 2 cups (about 60 grams) fresh baby spinach, washed
  • Zest and juice of 1 large lemon
  • ½ cup (50 grams) freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 large egg, room temperature
  • 1 cup (115 grams) shredded mozzarella cheese
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 cups (480 ml) marinara sauce

Instructions

  1. Bring a large pot of salted water to a boil. Add about 20 jumbo pasta shells and cook until al dente, usually 10-12 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the shells for handling.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Toss in 2 cups fresh baby spinach and cook until just wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  3. In a mixing bowl, combine 1 ½ cups ricotta cheese, cooked spinach and garlic, ½ cup grated Parmesan, zest and juice of 1 lemon, 1 large egg, salt, and pepper to taste. Stir gently until everything is evenly mixed. The mixture should be creamy but firm enough to hold its shape.
  4. Preheat the oven to 375°F (190°C) to warm up while you fill the shells.
  5. Spoon the ricotta and spinach mixture into each cooked and cooled shell. Fill them generously but carefully to avoid tearing the pasta.
  6. Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining 1 cup of marinara evenly over the shells, then sprinkle 1 cup shredded mozzarella on top.
  7. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is bubbly and golden on top. Let cool for 5 minutes before serving.

Notes

Do not overcook the pasta shells as they will continue cooking in the oven. Rinse shells with cold water after boiling to stop cooking and prevent tearing. Use fresh lemon zest and juice for best flavor. Wilt spinach gently to avoid watery filling. Cover dish with foil while baking to keep shells moist, removing foil near the end to brown cheese. Let dish rest before serving to help filling set. For a golden crust, broil cheese for 1-2 minutes if desired.

Nutrition

Keywords: stuffed shells, ricotta, lemon, baby spinach, easy dinner, creamy pasta, weeknight meal, vegetarian

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