Can I use fresh spinach instead of frozen?

Absolutely, Just wilt about 10 ounces of fresh spinach first (it'll shrink way down), then squeeze out all that liquid. Frozen is just more convenient for most folks.

How do I keep my shells from getting soggy?

Two tricks: undercook the pasta slightly, and press every drop of water from your spinach. Also, don't drown them in sauce - a light layer on bottom does the trick.

Can I make these ahead of time?

You bet, Assemble them completely (unbaked), cover tight with plastic then foil, and refrigerate overnight or freeze for 3 months. Add 5-10 minutes to baking if going straight from fridge to oven.

Why is my filling runny?

Probably didn't squeeze enough water from the spinach. Or your ricotta had extra liquid - drain it in a fine mesh strainer for 30 minutes if it looks watery.

Can I add meat to this?

Of course, Browned Italian sausage or ground beef mixed into the filling is delicious. Just cook it first and drain the fat so you don't make the shells greasy.

Creamy Stuffed Shells with Ricotta and Spinach -

Name: Creamy Stuffed Shells with Ricotta and Spinach
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 oz jumbo pasta shells; 15 oz ricotta cheese; 10 oz frozen spinach, thawed and drained; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; 2 cloves garlic, minced; 1 tsp dried basil; 1/2 tsp salt; 1/4 tsp black pepper; 24 oz marinara sauce

Creamy Stuffed Shells with Ricotta and Spinach

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A classic Italian dish featuring jumbo pasta shells stuffed with a creamy ricotta and spinach filling, baked in marinara sauce.

Author: RecipeZest
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Yield: 6 servings
Category: Main Course
Method: Baked
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

12 oz jumbo pasta shells
15 oz ricotta cheese
10 oz frozen spinach, thawed and drained
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
24 oz marinara sauce

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Instructions

Preheat oven to 375°F.
Cook pasta shells according to package instructions. Drain and set aside.
Mix ricotta, spinach, mozzarella, Parmesan, egg, garlic, basil, salt, and pepper in a bowl.
Spread 1 cup marinara sauce in the bottom of a baking dish.
Fill each shell with the ricotta mixture and place in the dish.
Pour remaining sauce over the shells and sprinkle with extra mozzarella.
Cover with foil and bake for 25 minutes.
Remove foil and bake for 10 more minutes until bubbly.
Let rest 5 minutes before serving.

Notes

Use full-fat ricotta for creamier filling.
Press excess water from spinach to avoid soggy shells.
Freeze unbaked stuffed shells for later use.

Find it online: https://recipeszest.com/stuffed-shells-with-ricotta-and-spinach-recipe/