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Creamy Spinach and Ricotta Stuffed Shells with Lemon Zest

This baked pasta dish features large pasta shells filled with a mixture of fresh spinach and creamy ricotta cheese, seasoned with lemon zest for added brightness. The stuffed shells are arranged in a baking dish, topped with cheese, and baked until golden and bubbly, resulting in a tender and cheesy final texture with a crispy topping.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large pasta shells uncooked
  • 4 cups fresh spinach roughly chopped
  • 1 cup ricotta cheese full-fat preferred
  • 1 teaspoon lemon zest freshly grated
  • 1 cup mozzarella cheese shredded, for topping
  • 2 tablespoons olive oil for sautéing spinach
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup tomato sauce optional, for layering

Equipment

  • Large pot
  • Mixing bowl
  • Baking dish
  • Spoon or Spatula
  • Aluminum foil (optional)

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta shells and cook until al dente according to package instructions. Drain and set aside to cool slightly.
  2. While the pasta cooks, sauté minced garlic in olive oil over medium heat until fragrant, about 1 minute. Add chopped spinach and cook until wilted, about another 2-3 minutes. Season with salt and pepper, then remove from heat and drain any excess moisture.
  3. In a mixing bowl, combine the cooked spinach, ricotta cheese, lemon zest, and a pinch of salt and pepper. Mix until well blended; the filling should be creamy and uniform.
  4. Carefully spoon the spinach and ricotta mixture into each cooked pasta shell, filling them generously. Stand the filled shells upright in a lightly greased baking dish.
  5. Spread a layer of tomato sauce over the bottom of the dish if using, then arrange the filled shells on top. Sprinkle the shredded mozzarella evenly over the shells.
  6. Preheat your oven to 375°F (190°C) and bake the dish uncovered for about 25-30 minutes, until the cheese is melted, bubbly, and golden brown at the edges. If the cheese browns too quickly, loosely cover the dish with aluminum foil.
  7. Remove from the oven and let the shells rest for 5 minutes. Then, serve the dish hot, with extra lemon zest or fresh herbs if desired. Enjoy the cheesy, creamy filling with crispy edges!

Notes

For an extra flavor boost, sprinkle grated Parmesan on top before baking. Make sure to drain excess moisture from the spinach to prevent watery filling. Feel free to add more herbs like basil or parsley for fresh notes.