Ricotta-Parmesan Spinach Stuffed Shells


This easy and filling skillet supper is perfect for your meatless Mondays—or any other day of the week.

Ricotta-Parmesan Spinach Stuffed Shells
Makes 6 servings
  • 1 (10-ounce) package frozen spinach, thawed, drained well, and squeezed dry
  • 3 cups whole-milk ricotta cheese
  • 1 cup shredded Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon lemon zest
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 (24-ounce) jar marinara sauce, divided
  • 21 jumbo pasta shells, cooked according to package directions
  • Garnish: grated fresh Parmesan
  1. Preheat oven to 350°. Spray a 12-inch cast-iron skillet with cooking spray.
  2. In a large bowl, stir together spinach, ricotta, Parmesan, egg, lemon zest, garlic, salt, and pepper.
  3. Spread 1 cup marinara in bottom of prepared pan. Divide spinach mixture evenly among pasta shells, and place in prepared pan. Pour remaining marinara sauce onto shells. Spray a piece of foil with cooking spray; cover pan, spray side down.
  4. Bake for 30 minutes. Uncover and bake until hot and bubbly, about 10 minutes more. Let stand for 5 minutes before serving. Garnish with Parmesan, if desired.