Spinach-Stuffed Shells with Gremolata

Perfect for a potluck or an easy Italian night with the fam, these stuffed shells are always a crowd-pleaser.
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Spinach-Stuffed Shells with Gremolata

Recipe by Nina Elder

  • 4Servings


  • 1 container (16 oz.) fresh ricotta

  • 1 package (9 oz.) frozen spinach— thawed, squeezed dry, and chopped

  • 1/2 cup (2 oz.) grated Pecorino Romano

  • 1 egg, beaten

  • 1 jar (32 oz.) marinara sauce

  • 24 jumbo pasta shells, cooked and drained

  • 1/3 cup finely chopped fresh flat-leaf parsley

  • 1 clove garlic, finely chopped

  • 1 1/2 tsp. lemon zest


In bowl, mix first 4 ingredients. Season with 1/2 tsp. each salt and pepper. Reserve 1/2 cup marinara; spread remaining marinara in 9-by-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 small bowl, mix parsley, garlic, and lemon zest for gremolata; sprinkle over shells.