Spinach ricotta baked shells

Name: Spinach ricotta baked shells
Total time: 45 min
Yield: 2 servings
Ingredients: 12 dry shells jumbo pasta shells; ¾ cup pasteurized, vegetarian rennet ricotta; 3 cups spinach; ½ cup grated, vegetarian rennet mozzarella; 1½ cups marinara sauce; 1 tsp olive oil; ½ tsp dried oregano

Pasta shells filled with spinach and ricotta, baked in marinara and mozzarella.

45 minutes estimated for the original recipe · 2 servings

Dinnervegetarian

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

jumbo pasta shells12 dry shells
ricotta¾ cup pasteurized, vegetarian rennet
spinach3 cups
mozzarella½ cup grated, vegetarian rennet
marinara sauce1½ cups
olive oil1 tsp
dried oregano½ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Heat oven to 375°F (190°C). Cook shells according to the package until just tender. Drain and let cool enough to handle.
Heat oil in a skillet and wilt the spinach for 2–3 minutes. Cool slightly, squeeze out excess liquid and chop. Mix with ricotta and oregano.
Spread half the marinara in a baking dish. Divide the filling among shells and arrange in a single layer. Spoon over the remaining sauce and sprinkle with mozzarella.
Cover with foil and bake for 20 minutes. Uncover and bake for 5–10 minutes more, until the center reaches 165°F (74°C). Rest for 5 minutes before serving.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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