Stuffed Shells with Spinach and Ricotta

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Italian · 75 min · vegetarian, high-protein

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Ingredients

• 1 12 oz box jumbo pasta shells
• 10 1/2 oz whole-milk ricotta
• 3 1/2 oz frozen chopped spinach
• 1 egg
• 1/4 cup grated Parmesan
• 2 1/2 oz shredded mozzarella
• 1 28 oz can crushed tomatoes
• 2 garlic cloves
• 1 bunch fresh basil
• 1 tbsp olive oil
• 1/4 tsp nutmeg
• 1/4 tsp red pepper flakes

Method (tap to check — screen stays awake)

1. Warm the oil with the sliced garlic and pepper flakes 1 minute, add the tomatoes and 1 tsp salt, and simmer 20 minutes. Tear in half the basil.
2. Boil the shells in salted water 2 minutes short of the box time — around 9 minutes — so they finish in the oven without splitting. Drain and spread on a tray so they do not stick together.
3. Thaw the spinach and squeeze it bone dry in a tea towel. A wet filling is what makes a watery tray at the table, and this is the step that decides it.
4. Mix the ricotta, spinach, egg, three-quarters of the Parmesan, the nutmeg, 1 tsp salt and plenty of black pepper.
5. Heat the oven to 375F. Spread a third of the sauce in a 9x13 dish, fill each shell with a heaped spoon of ricotta, and sit them open-side up in the sauce.
6. Spoon the remaining sauce between the shells, scatter the mozzarella and remaining Parmesan over, cover with foil, and bake 25 minutes. Uncover and bake 12 to 15 minutes more until browned and bubbling.
7. Rest 10 minutes and finish with the remaining basil.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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