📝 About This Recipe
Transport your kitchen to the heart of Italy with these jumbo pasta shells, meticulously stuffed with a creamy blend of three cheeses and vibrant garden spinach. This baked masterpiece features tender pasta 'cups' nestled in a bright, herbaceous marinara sauce, finished with a golden, bubbling layer of molten mozzarella. It is the ultimate comfort food that balances the lightness of ricotta with the savory depth of slow-simmered tomatoes.
🥗 Ingredients
The Pasta
- 12 ounces Jumbo Pasta Shells (Conchiglioni) (approx. 30-35 shells)
The Three-Cheese Filling
- 24 ounces Whole Milk Ricotta Cheese (drained of excess moisture)
- 10 ounces Fresh Baby Spinach (sautéed, squeezed dry, and chopped)
- 1 Egg (large, lightly beaten to bind the filling)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 cup Mozzarella Cheese (shredded, divided for filling and topping)
- 2 cloves Garlic (minced)
- 1/8 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Kosher Salt and Black Pepper (to taste)
Sauce and Assembly
- 3 cups Marinara Sauce (homemade or high-quality store-bought)
- 1/4 cup Fresh Basil (torn for garnish)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or non-stick spray.
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2
Bring a large pot of salted water to a rolling boil. Cook the jumbo shells for 2 minutes less than the package directions for 'al dente'. They should be pliable but still firm, as they will finish cooking in the oven.
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3
Drain the shells and rinse them immediately with cold water to stop the cooking process. Lay them out in a single layer on a baking sheet to prevent them from sticking together.
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4
In a small skillet, sauté the spinach with a touch of olive oil until wilted. Place the wilted spinach in a clean kitchen towel and squeeze out every drop of excess liquid. Finely chop the dry spinach.
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5
In a large mixing bowl, combine the ricotta, the chopped spinach, the beaten egg, half of the shredded mozzarella, the grated Parmigiano-Reggiano, minced garlic, and nutmeg.
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6
Season the cheese mixture with salt and freshly cracked black pepper. Fold everything together until the green spinach is evenly marbled throughout the white cheese.
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7
Spread about 1.5 cups of the marinara sauce across the bottom of your prepared baking dish to create an even base.
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8
Using a spoon or a piping bag with a wide tip, fill each cooked shell with approximately 2 tablespoons of the ricotta mixture. Do not overstuff, but ensure they are nicely plump.
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9
Place the stuffed shells open-side up into the baking dish, snuggling them closely together in rows.
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10
Spoon the remaining marinara sauce over the center of the shells, leaving the edges of the pasta slightly exposed for a bit of texture.
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11
Sprinkle the remaining mozzarella cheese over the top of the shells.
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12
Cover the dish tightly with aluminum foil. Bake for 20 minutes. This steams the pasta and melts the cheese perfectly.
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13
Remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbling and the cheese has developed golden-brown spots.
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14
Let the dish rest for 5-10 minutes before serving. This allows the cheese filling to set so it doesn't run out when plated.
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15
Garnish with fresh torn basil leaves and a final dusting of Parmigiano-Reggiano before bringing to the table.
💡 Chef's Tips
Always undercook the pasta by 1-2 minutes; the residual heat and sauce in the oven will perfect the texture. Ensure the spinach is squeezed incredibly dry—excess moisture is the enemy of a creamy ricotta filling. For a smoother filling, use a piping bag or a gallon-sized Ziploc bag with the corner snipped off to fill the shells. If your ricotta is very watery, let it strain in a fine-mesh sieve for 30 minutes before mixing. Don't skip the nutmeg; it’s the secret ingredient that elevates the ricotta and spinach combination to a professional level.
🍽️ Serving Suggestions
Serve with a crisp, chilled Caesar salad with plenty of lemon and anchovy dressing. A side of warm, buttery garlic bread is essential for mopping up the extra marinara sauce. Pair with a medium-bodied Italian red wine like a Chianti Classico or a Barbera d'Asti. For a vegetable side, try balsamic-glazed roasted Brussels sprouts or sautéed broccolini. Finish the meal with a light lemon sorbet to cleanse the palate after the rich cheese.