Spinach + Ricotta Stuffed Pasta Shells

I love stuffed pasta shells, but rarely make them at home. While it’s an easy meal to make, it does take some time between the preparation, assembly, + baking. However, in the last few weeks, I’ve really started to enjoy making dishes like this, things that take a little time and focus. I put my husband in charge of Baby, and have the kitchen to myself to put on some tunes, and prep + saute at a leisurely pace. Between my music, the kitchen sounds of chopping + sizzling, and the laughter of my husband + daughter drifting in from the other room, it really is my happy place.

And you know what makes me almost as happy as those leisurely Sunday afternoons in the kitchen? These pasta shells. The filling is delightfully creamy, with a sweetness from the caramelized onions, a little kick from the garlic, + a brightness from the spinach. Scooped generously into pasta shells, topped with sauce (either homemade or store-bought, depending on how ambitious you’re feeling) and more cheese, then baked until golden brown + bubbly, this is definitely comfort food.

And perhaps one of the coolest things about this meal? Fearless Baby LOVED it! She’s now 11 months old and eating lots more ‘real’ food. I gave her a tiny bite of the filling + she was all mmms + claps, wanting more. Before I knew it, she had devoured the contents of two shells, no small feat for a tiny human! Let’s hope she continues to be this enthusiastic about my cooking. 😉

Spinach + Ricotta Stuffed Pasta Shells

serves 5-6, adapted from Real Simple and Fork Knife Swoon

Ingredients

20 jumbo pasta shells (about half a 12-ounce box)
1 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
4 cups (lightly packed) baby spinach leaves, roughly chopped
15 oz. ricotta cheese
1 cup shredded mozzarella cheese, plus 1/4 cup more for topping
1/2 cup grated Parmesan cheese
1 large egg
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1/8 tsp nutmeg
1 1/4 cups pasta sauce, such as marinara, roasted garlic, or bolognese, (either store-bought or homemade)

Directions

Cook the pasta shells in boiling salted water, according to package directions, until al dente. Drain and set aside.

Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the onion and cook until starting to caramelize, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, 3-4 minutes. Remove mixture from heat and let cool.

Preheat the oven to 375 degrees F. While it’s heating, in a medium bowl, combine the cooled spinach mixture, ricotta, mozzarella, parmesan, egg, nutmeg, salt + pepper. Pour 3/4 cup of the marinara into the bottom of a 9×13 baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture (it will all be used up between the 20 shells), and place in the baking dish.

Pour the remaining sauce between the shells and drizzle over the shells. Top with the remaining 1/4 cup mozzarella. Bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the shells begin to brown slightly, the cheese is melted, and the sauce begins to bubble, another 10-15 minutes.

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