Giant Shells Filled With Spinach and Ricotta Recipe

Name: Giant Shells Filled With Spinach and Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baby spinach, rinsed, or 2 pounds bunch spinach, stemmed and washed thoroughly; Salt to taste; 12 ounces giant pasta shells; 1 tablespoon extra virgin olive oil; 1 to 2 garlic cloves, to taste, cut in half, green shoots removed; 10 ounces ricotta cheese; 1 egg, beaten; 2 tablespoons minced chives; 2 ounces Parmesan, grated about 1/2 cup; Freshly ground pepper; 2 cups marinara sauce, preferably homemade

Servings: persons

1 pound baby spinach, rinsed, or 2 pounds bunch spinach, stemmed and washed thoroughly
Salt to taste
12 ounces giant pasta shells
1 tablespoon extra virgin olive oil
1 to 2 garlic cloves, to taste, cut in half, green shoots removed
10 ounces ricotta cheese
1 egg, beaten
2 tablespoons minced chives
2 ounces Parmesan, grated about 1/2 cup
Freshly ground pepper
2 cups marinara sauce, preferably homemade

1
Bring a large pot of water to a boil and salt generously.
2
Fill a bowl with ice water.
3
Blanch the spinach for no more than 20 seconds, just until wilted, and transfer to the ice water, then drain.
4
Squeeze out excess water.
5
Bring the water in the pot back to a boil and add the pasta shells.
6
Cook al dente, about 10 minutes, and drain and toss with the olive oil.
7
Set aside.
8
Turn on a food processor fitted with the steel blade and drop in the garlic.
9
When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl.
10
Add the spinach and pulse to chop finely.
11
Add the ricotta and the egg and process until well blended.
12
Add 1/3 cup of the Parmesan, the chives, and salt and pepper to taste.
13
Pulse until well blended.
14
Preheat the oven to 350 degrees.
15
Oil a large baking dish or two 2-quart dishes.
16
The shells should fit into the dish in one layer.
17
Fill each shell with a scant tablespoon of the filling.
18
Arrange in a single layer in the baking dish.
19
Top with the tomato sauce and cover the dish with foil.
20
Bake 30 minutes in the preheated oven.
21
Remove from the heat, sprinkle on the remaining Parmesan, and serve.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound baby spinach, rinsed, or 2 pounds bunch spinach, stemmed and washed thoroughly, Salt to taste, 12 ounces giant pasta shells, 1 tablespoon extra virgin olive oil, and more.

Yes, Giant Shells Filled With Spinach and Ricotta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Giant Shells Filled With Spinach and Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions