This dish smells like something bigger than dinner. It bubbles in the oven and makes the whole house feel anchored — like everything is going to be okay because someone took the time to stuff pasta shells.
\n\n\n\nI learned to make these from my mother-in-law, who filled them while telling stories about growing up in New Jersey. She never measured anything. I watched her hands and took notes, and this recipe is as close as I could get to her version. The nutmeg is her secret — just a whisper of it that you cannot quite identify but would absolutely miss.
\n\n\n\nWe make these on Sunday afternoons now. The kids help fill the shells, which is messy and imperfect and exactly the point. Leftovers reheat beautifully for Monday lunch, which is a gift to your future self.
Spinach and Ricotta Stuffed Shells
Ingredients
Method
- Preheat oven to 375°F (190°C). Cook the jumbo shells according to package directions, cooking 1 minute less than al dente. Drain and lay on a sheet pan to cool slightly.
- In a large bowl, combine the ricotta, squeezed-dry spinach, egg, Parmesan, 1 cup of mozzarella, garlic powder, nutmeg, salt, and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce across the bottom of a 9×13 baking dish.
- Fill each shell with about 2 tablespoons of the ricotta mixture and nestle them into the sauce, open side up.
- Spoon the remaining marinara over the shells and sprinkle the remaining 1 cup of mozzarella on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 5 minutes until the cheese is bubbly and golden. Let rest 5 minutes before serving.
