Cheesy jumbo shells filled with a bright spinach–ricotta mixture, baked in marinara until bubbling. A cozy make-ahead dinner that freezes and reheats beautifully.
Prep Time:20 minutesmins
Cook Time:35 minutesmins
Total Time:55 minutesmins
Equipment
1 9×13-inch baking dish
1 Large pot
1 Mixing bowl
Ingredients
Pasta and sauce
16–20jumbo pasta shells
½teaspoonkosher saltplus more for pasta water
2cupsmarinara sauceor Alfredo, vodka, or arrabbiata sauce
Filling
2cupsfresh spinach, choppedkale or arugula work too
1 ½cupsricotta cheesecottage cheese is a fine sub
½cupshredded mozzarella cheeseprovolone or fontina also melt well
½cupgrated Parmesan cheeseplus extra for serving
2clovesgarlic, minced
1teaspoonItalian seasoning
1teaspoonlemon zest
¼teaspooncrushed red-pepper flakes
¼teaspoonblack pepper
Garnish
fresh Italian parsley, choppedfor garnish
Instructions
Prep. Heat oven to 375 °F (190 °C) and grease a 9×13-inch dish.
Cook pasta. Cook shells in well-salted water just until al dente; drain and rinse briefly.
Make filling. Stir spinach, ricotta, mozzarella, Parmesan, garlic, Italian seasoning, lemon zest, red-pepper flakes, salt, and pepper together in a bowl.
Assemble. Spread marinara in the baking dish. Fill each shell with about 2 tablespoons of the cheese mixture and set them open-side up in the sauce.
Bake. Cover with foil and bake 25 minutes, then uncover and bake 10 minutes more, until sauce is bubbling.
Serve. Rest 5 minutes, garnish with parsley and extra Parmesan, and serve.
Notes
To freeze: assemble, wrap well, and freeze up to 2 months; bake straight from frozen, adding 10–15 minutes to the covered bake time. Leftovers keep refrigerated 3 days.