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One portion of spinach and ricotta stuffed shells on a plate: four baked jumbo pasta shells filled with creamy green-flecked ricotta, in red tomato sauce under spots of melted mozzarella… (AI-generated photo)

Comfort food

Spinach and Ricotta Stuffed Shells

Creamy spinach-ricotta shells baked in tomato sauce.

1 h total30 min activeMakes 4 portions
Method in ProVegetarianFreezes well

Stuffed shells are a make-ahead dinner that feels like a celebration. Blending cottage cheese into the ricotta makes the filling extra creamy and much higher in protein, and a quick garlicky tomato sauce keeps it fresh. They freeze beautifully before baking.

Ingredients

For 4 portions.

Shells

  • 8 oz jumbo pasta shells

Filling

  • 1 (15 oz) container part-skim ricotta
  • 1 cup 2% cottage cheese
  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
  • 1 large egg
  • 1/2 cup grated Parmesan
  • 1/4 teaspoon ground nutmeg

Sauce and topping

  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 2 cups crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 4 oz part-skim mozzarella, shredded
  • 1/4 cup fresh basil leaves

Method

  1. Heat the oven to 375°F. Boil the shells for 10 minutes, until just tender, and drain.

    Timer 10 min

  2. Meanwhile, blend the cottage cheese until smooth, then mix it with the ricotta, spinach, egg, Parmesan and nutmeg.

The rest of the method is in Short Order Pro

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Tips

  • Cook a few extra shells; some always tear.
  • Squeeze the spinach completely dry so the filling stays thick.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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