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Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells reads umami 7.3, richness 5.5 and salinity 5.4 on Palate's 0–10 flavor X-ray — a Italian main, about 56 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.4 / 10
• Sweet & Fruity — 2.6 / 10
• Sour & Bright — 2.2 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Umami 7.3 · Richness 5.5 · Salinity 5.4 · Marine & Briny 4.1 · Herbaceous 3.4 · Allium 3.1 · Sweetness 2.4 · Funk & Ferment 2.2 · Nutty 2.1 · Sourness 1.9 · Floral 1.7 · Warm Spice 1.6 · Bitterness 1.3 · Earthy 1.2 · Citrus 1.2 · Fruity 0.9 · Heat 0.8

What's in it (13)

• salt — 15 g
• jumbo shrimp — 340 g
• olive oil — 27 g
• garlic — 9 g
• frozen spinach — 284 g
• fresh ricotta — 425 g
• shredded mozzarella — 227 g
• parmesan cheese — 114 g
• egg — 100 g
• basil — 15 g
• nutmeg — 1 g
• black pepper — 3 g
• marinara sauce — 680 g

Time & effort: about 56 min (45 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 236.1 kcal, 11.1 g protein, 11.6 g fat, 22.1 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Bring a large pot of water to a boil and add the kosher salt. Cook the shells until just shy of al dente, 7-8 minutes (about 2 minutes less than the package directs) — they finish cooking in the oven, so slightly underdone here keeps them from turning mushy. Drain and spread in a single layer on a baking sheet, tossed with 1 teaspoon of the olive oil so they don't stick.
2. Heat the oven to 375F. Warm the remaining olive oil in a small skillet over medium heat; add the garlic and cook, stirring, until fragrant but not browned, 30-60 seconds. Remove from the heat.
3. Squeeze the thawed spinach hard in a clean kitchen towel until no more water comes out — this keeps the filling from turning watery in the oven.
4. In a large bowl, combine the squeezed spinach, ricotta, half the mozzarella, 3/4 cup of the Parmesan, the egg, basil, the cooked garlic, nutmeg, and black pepper; season with 1/2 teaspoon salt and mix until uniform, about 1 minute.
5. Spread 1 cup of the marinara sauce evenly across the bottom of a 9x13-inch baking dish.
6. Stuff the best 24 shells (skip any that tore while boiling) with about 2 tablespoons of filling each and arrange stuffed-side up in the dish in a single snug layer; reserve or discard any extra boiled shells.
7. Spoon the remaining marinara sauce over the shells, then sprinkle with the remaining mozzarella and Parmesan.
8. Cover tightly with foil and bake until the sauce bubbles at the edges and the shells are heated through, 25 minutes.
9. Uncover and continue baking until the cheese is melted and golden in spots and the filling is hot in the center, 10-12 minutes more.
10. Let rest 10 minutes before serving so the filling sets and doesn't slide out; scatter with a little more basil to finish.

Dishes with a similar flavor shape

• Spinach and Four-Cheese Stuffed Shells — Italian-American
• Zucchini and Ricotta Stuffed Shells — Italian-American
• Three-Cheese Stuffed Shells with Marinara — Italian-American
• Baked Stuffed Shells with Spinach and Ricotta — Italian-American
• Gulf Coast Cajun Shrimp Fettuccine — Cajun/Creole · Cajun

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.