Ricotta and Spinach Stuffed Pasta Shells

1. Preheat Oven and Cook Pasta Shells

Preheat your oven to 375°F (200°C). Begin by boiling a large pot of salted water and cook the pasta shells until they are slightly undercooked, about 3 minutes fewer than the package instructions suggest. This ensures they will finish cooking perfectly in the oven. Once done, drain the shells and toss them with a drizzle of olive oil to prevent sticking.

2. Blanch and Prepare Greens

Using the same pot of boiling water, quickly blanch the fresh greens. This should take no more than 30 seconds to soften them. Drain the greens and immediately chill them in cold water to stop the cooking process. Once cooled, thoroughly dry the greens using a salad spinner or by patting them with paper towels, then chop them finely.

3. Drain Ricotta

While the greens are drying, spread the ricotta on a large plate or baking sheet lined with paper towels or a clean kitchen towel. This step is crucial as it helps to remove excess moisture from the ricotta, ensuring a firmer filling. Let it drain for about 5 minutes, then transfer the ricotta to a large mixing bowl.

4. Prepare Filling

In the large bowl with the drained ricotta, add the chopped greens, 8 ounces of shredded mozzarella, 1.5 ounces of grated Parmigiano-Reggiano, minced garlic, a pinch of nutmeg, salt, and freshly ground black pepper. Mix everything together until well combined. The mixture should be cohesive and slightly thick, making it easy to stuff into the shells.

5. Prepare Baking Dish

Grease a 9x13-inch baking dish with olive oil and spread 0.5 cup of tomato sauce on the bottom. This layer of sauce prevents the pasta from sticking and adds flavor. Using a spoon, fill each cooked pasta shell with the ricotta mixture and place them in the baking dish with the opening side up.

6. Add Sauce and Cheese

Once all the shells are stuffed and arranged in the dish, spoon the remaining 1 cup of tomato sauce over the top. Sprinkle the remaining 4 ounces of shredded mozzarella and 0.5 ounce of grated Parmigiano-Reggiano evenly over the stuffed shells.

7. Bake

Bake the dish in your preheated oven for about 40 minutes, or until the cheese on top is bubbling and lightly browned. This baking process melts the cheese and heats the filling thoroughly, giving you a deliciously cohesive dish.

8. Serve

Once baked, let the shells cool slightly before serving to allow the flavors to meld and the cheese to set a bit. Enjoy your Ricotta and Spinach Stuffed Pasta Shells hot, and savor the comforting combination of creamy ricotta, tender greens, and melted cheeses.