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Ingredients
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Shells and filling
Sauce and assembly
Method
Shells and filling
- 1
Cook shells
Bring a large pot of salted water to a vigorous boil. Add the 12 large pasta shells and cook 1 minute less than package instructions so they are very al dente (usually 8–10 minutes total depending on brand). Stir gently so shells don’t stick. Drain and immediately run under cool water to stop cooking. Lay shells on a baking sheet in a single layer to cool and prevent sticking.
- 2
Wilt spinach
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the 2 cups chopped fresh spinach and cook, stirring, until just wilted, about 1–2 minutes. Remove to a colander and press with the back of a spoon or squeeze with paper towels to remove excess moisture. Chop again if large pieces remain.
- 3
Make filling
In a mixing bowl combine 1 cup ricotta, 1 cup shredded mozzarella, 1/4 cup grated Parmesan, the squeezed wilted spinach, 1 beaten egg, 2 tablespoons chopped fresh basil, 1 teaspoon minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until evenly mixed. Taste and adjust seasoning if needed.
Sauce and assembly
- 4
Prepare pan and sauce
Preheat oven to 375°F (190°C). Spread 1 cup of the marinara sauce in the bottom of a 9x9-inch (or similar) baking dish so shells will sit on a thin layer of sauce. If desired, melt 1 teaspoon butter into the remaining 1 cup sauce for added richness, or stir in the melted butter and the remaining olive oil.
- 5
Fill shells
Using a small spoon, fill each cooled shell with about 2–3 tablespoons of the ricotta-spinach mixture (enough to generously fill but not overstuff). Place each filled shell seam-side up in the prepared baking dish on top of the sauce in a single layer.
- 6
Top and bake
Spoon the remaining marinara sauce over and around the shells so each shell has sauce on top (use the remaining ~1 cup). Sprinkle any leftover shredded mozzarella and a light dusting of Parmesan over the shells if you like (you may reserve a little cheese for finishing). Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove foil and bake an additional 5–7 minutes until cheese is bubbly and slightly browned.
- 7
Finish and serve
Remove from oven and let rest 5 minutes. Garnish with 1 tablespoon chopped fresh parsley and a few torn basil leaves if available. Serve warm. This recipe yields about 2 generous servings (under 1.5 lb total finished weight).