Ricotta and Spinach Stuffed Shells with Breadcrumb Topping

Prep Time: 35 minutes

Cook Time: 45-60 minutes (sauce simmer + oven bake)

Servings: 4-6

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Ingredients

Marinara sauce

• 2 tbsp olive oil
• 2 garlic cloves, minced
• ½ yellow onion, finely chopped
• 1 28 oz can crushed Bianco DiNapoli tomatoes
• 1 tsp dried oregano
• Salt and pepper, to taste

Stuffed ricotta spinach shells

• 24-28 jumbo pasta shells
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 6 (5 oz) cups spinach
• 15 oz whole milk ricotta
• 1 large egg
• ½ cup grated pecorino romano
• ¼ tsp ground nutmeg
• ½ tsp chili flakes
• ½ tsp kosher salt
• ½ tsp black pepper

Breadcrumb topping

• ½ cup Kooshy Panko Breadcrumbs
• ½ cup grated pecorino romano cheese
• 1 tbsp parsley, finely minced
• 2 tbsp olive oil

Directions

Marinara sauce

1. In a heavy-bottomed pot, add 2 tbsp of olive oil and place over medium-low heat. Once hot, add the minced garlic and chopped onion. Sweat the aromatics down for 5–7 minutes until the onions are translucent and just starting to take on a little color. Season lightly with a pinch of salt and pepper.
2. Pour in the Bianco DiNapoli crushed tomatoes and add the dried oregano. Increase the heat to medium-high to bring the mixture to a simmer, then immediately reduce the heat to low.
3. Simmer gently for about 15 minutes, stirring occasionally. Taste and adjust with additional salt and pepper as needed. Set aside.

Stuffed ricotta spinach shells

1. Bring a large pot of heavily salted water to a boil. Drop the jumbo shells and cook until very al dente (they should still have quite a bit of bite, as they will soften further while baking). Drain the pasta thoroughly, transfer to a bowl, and toss with 1 tbsp of olive oil to prevent them from sticking together.
2. In a large pan, heat the remaining 2 tbsp of olive oil over medium-low heat. Add the minced garlic and sauté for 2–3 minutes until fragrant and just starting to turn golden.
3. Add the fresh spinach to the pan. Cook for 2–3 minutes, stirring often, until the leaves are completely wilted and any liquid released has entirely evaporated. Remove from heat and allow to cool slightly.
4. In a medium bowl, combine the whole milk ricotta, egg, grated Pecorino Romano, ground nutmeg, chili flakes, kosher salt, black pepper, and the cooled garlic-spinach mixture. Stir well until completely homogenous.

Breadcrumb topping

1. In a small bowl, combine the Kooshy Panko Breadcrumbs, grated Pecorino Romano, minced parsley, and 2 tbsp of olive oil. Stir with a fork until the breadcrumbs are evenly coated in the oil and the mixture resembles wet sand. Set aside.

Assemble and bake

1. Preheat the oven to 400°F. Grab an 8x8-inch baking dish or a 10-inch stainless steel/cast iron skillet, and spread roughly ⅔ of your prepared marinara sauce evenly across the bottom.
2. Working one pasta shell at a time, use a spoon to generously fill each shell with the ricotta-spinach mixture. Nestle the stuffed shells side-by-side directly on top of the sauce layer.
3. Spoon the remaining ⅓ of the marinara sauce over the tops of the arranged shells, then sprinkle the breadcrumb topping evenly across the entire dish.
4. Bake for 20–25 minutes until the sauce is bubbling up at the edges and the panko topping is deeply golden brown and crisp. Allow to cool for 5 minutes before serving.