Creamy No Boil Ricotta Stuffed Shells with Spinach
Easy, one pan baked pasta! Jumbo shells stuffed with a creamy ricotta, spinach, and three cheese filling, baked right in a savory herbed tomato sauce; no pre boiling required.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 5 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 1 24 oz jar marinara sauce
- 12 oz water use the empty sauce jar to measure
- 4 tablespoons fresh parsley chopped and divided
- 3 oz fresh spinach finely chopped (about 3 packed cups)
- 15 oz whole milk ricotta cheese
- 8 oz low moisture mozzarella cheese shredded and divided
- 2 oz Parmesan cheese freshly grated or shaved
- 1 large egg
- 25 jumbo pasta shells uncooked
- Kosher salt and fresh cracked black pepper to taste
Instructions
- Preheat & Start Sauce: Preheat oven to 350°F (175°C). In a large, deep oven safe skillet, heat olive oil over medium heat. Add diced onion, a pinch of salt, and pepper. Sauté for 5 minutes until soft. Add garlic and cook 1 minute more.
- Finish Sauce: Stir in oregano and sage. Pour in the marinara sauce and 12 oz of water. Add 2 tablespoons of parsley. Bring to a gentle simmer, then reduce heat to low while you prepare the filling.
- Make Filling: In a large bowl, combine ricotta, 4 oz (half) of the shredded mozzarella, all the Parmesan, the egg, chopped spinach, and a pinch of salt and pepper. Mix until uniform.
- Stuff Shells: Fill each uncooked jumbo shell with a heaping tablespoon of the ricotta filling.
- Assemble: Nestle the stuffed shells, filling side up, in a single layer into the simmering sauce in the skillet. Sprinkle the remaining 4 oz of mozzarella evenly over the top.
- Bake: Cover the skillet tightly with a lid or aluminum foil. Bake for 40-50 minutes, until shells are tender and al dente and sauce is bubbling.
- Broil: Remove foil and switch oven to BROIL on high. Broil for 1-2 minutes until cheese is golden brown (watch closely!).
- Rest & Serve: Let rest for 5-10 minutes. Garnish with remaining 2 tablespoons of fresh parsley before serving.
Notes
- No Boil Success: The 12 oz of water is essential for the uncooked shells to absorb and become tender.
- Cheese Tip: Shred cheese from a block for the best melt. Pre shredded cheese contains anti caking agents.
- Make Ahead: Assemble up to 24 hours ahead and refrigerate, covered. Add 5-10 minutes to bake time.
- Freezing: Assemble in a freezer safe dish, wrap well, and freeze unbaked for up to 3 months. Thaw overnight before baking.