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three large ridged pasta shells filled with white ricotta and finely chopped spinach under red tomato sauce and melted mozzarella on a plain plate, with no meat, basil leaves or garnish
Rachel Kim

Freezer Spinach Ricotta Stuffed Shells

Spinach and ricotta shells freeze neatly when each shell holds a firm filling instead of a wet spoonful of cheese, so squeeze the spinach and drain watery ricotta before mixing. The egg sets the filling during the final bake, so treat the assembled pan as uncooked even though the pasta has been boiled; a generous tomato layer protects the shell edges while the center heats through after thawing.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 24 jumbo pasta shells about 8 oz
  • 1 container 15 oz whole-milk ricotta
  • 10 oz frozen chopped spinach thawed and squeezed very dry
  • 1 large egg
  • 1/2 cup finely grated Parmesan divided
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 3 cups marinara sauce
  • 1/2 cup water
  • 6 oz low-moisture mozzarella grated

Method
 

  1. Cook shells in boiling water for 2 minutes less than the package directs. Drain, rinse briefly under cool water and spread apart so they do not stick.
  2. Drain ricotta in a fine sieve for 10 minutes if it looks watery. Mix with squeezed spinach, egg, 1/4 cup Parmesan, salt, pepper and nutmeg.
  3. Stir marinara with 1/2 cup water. Spread a thin layer in each of two 8-inch-square metal pans.
  4. Fill each shell with the spinach mixture and arrange 12 in each pan. Spoon remaining sauce over them and scatter mozzarella and remaining Parmesan on top.
  5. Freeze before baking: refrigerate promptly until cold, cover pans tightly with foil and a second wrap, label and freeze for up to 2 months.
  6. Thaw a pan in the refrigerator for 24 hours. Remove outer wrap and bake covered at 375°F for 35 minutes, then uncover for 10 to 15 minutes until the center reaches 165°F.
  7. Rest for 10 minutes and serve 3 shells per portion. Reheat cooked refrigerated shells covered at 350°F for 20 to 25 minutes until the filling reaches 165°F.