Spinach-Stuffed Shells with Gremolata

(from castro15’s recipe box)

Categories: Pasta


  • 16 oz. fresh ricotta
  • 9 oz. frozen spinach, thawed, squeezed dry and chopped
  • 1/2 cup grated Pecorino Romano
  • 1 egg, beaten
  • 32 oz. jar marinara sauce
  • 24 jumbo pasta shells, cooked and drained
  • 1/3 cup finely chopped fresh parsley
  • 1 garlic clove, finely chopped
  • 1 1/2 tsp lemon zest


  1. In a bowl, mix first 4 ingredients. Season with 1/2 tsp each salt and pepper. Reserve 1/2 cup marinara; spread remaining marinara in 9×13-inch baking dish. Spoon ricotta mixture into pasta shells; arrange in dish. Drizzle with reserved 1/2 cup marinara. Bake at 375 until bubbly, about 30 minutes. In a small bowl, mix parsley, garlic, and lemon zest for gremolata; sprinkle over shells.

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