Spinach and Ricotta Stuffed Shells with Lemon Zest
This dish features jumbo pasta shells filled with a creamy, garlicky mixture of ricotta, spinach, and lemon zest, baked in a light tomato or bechamel sauce until bubbling and golden. It’s elegant enough for a dinner party yet comforting like a weeknight classic.
Total Time
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Ingredients
For the Filling
1 ½ cups ricotta cheese (whole milk preferred)
1 ½ cups fresh spinach, finely chopped (or 1 cup thawed frozen spinach, squeezed dry)
½ cup grated Parmesan cheese
1 egg, lightly beaten
2 tsp lemon zest
1 tbsp lemon juice
1 small garlic clove, minced
½ tsp salt, or to taste
¼ tsp black pepper
For the Pasta & Sauce
20 jumbo pasta shells
1 ½ cups marinara sauce or tomato basil sauce (for a classic red version)
1 ½ cups light béchamel sauce (for a creamy white version)
¾ cup shredded mozzarella cheese
2 tbsp olive oil, for drizzling
Optional garnish: fresh basil, extra lemon zest, or Parmesan flakes
Instructions
1. Preheat oven:
Preheat oven to 375°F (190°C). Lightly grease a baking dish (around 9×13 inches).
2. Cook pasta shells:
Boil in salted water until just al dente (about 1–2 minutes less than package directions). Drain and rinse under cold water to prevent sticking.
3. Make the filling:
In a large bowl, mix ricotta, spinach, Parmesan, egg, lemon zest, lemon juice, garlic, salt, and pepper until smooth and well combined.
4. Stuff the shells:
Spoon the filling into each cooked shell (about 1½ tablespoons per shell).
5. Assemble:
Spread half of the marinara or bechamel sauce at the bottom of your baking dish.
Arrange stuffed shells in a single layer.
Spoon the remaining sauce over the shells.
Sprinkle with mozzarella and drizzle lightly with olive oil.
6. Bake:
Cover with foil and bake for 20 minutes.
Remove the foil and bake for another 10 minutes, until cheese is melted and lightly golden.
7. Serve:
Let cool for a few minutes. Top with fresh basil, a sprinkle of Parmesan, and a touch of extra lemon zest for brightness.
Notes & Tips
For a creamier texture, add 2 tbsp of mascarpone or cream cheese to the filling.
If using frozen spinach, squeeze it completely dry to avoid excess moisture.
Use lemon zest generously — it gives the dish that refreshing Mediterranean lift.
You can also mix a bit of nutmeg into the filling for a subtle warmth.
️ Serving Ideas
Pair with a light arugula salad and garlic bread.
Serve alongside roasted vegetables or a zesty tomato cucumber salad.
Nutritional Information
Calories: 390 kcal
Protein: 20 g
Fat: 18 g
Carbohydrates: 36 g
Fiber: 4 g