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Creamy Spinach and Ricotta Stuffed Shells with Crispy Sage

Jumbo pasta shells stuffed with a savory spinach and ricotta filling, baked in a rich homemade garlic parmesan béchamel sauce, and topped with melted cheese and crispy fried sage.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Topping
  • 12 oz jumbo shells pasta
  • 1.5 cups mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 10-12 fresh sage leaves
Filling
  • 15 oz whole milk ricotta
  • 10 oz frozen chopped spinach thawed and squeezed very dry
  • 1 large egg lightly beaten
  • 0.5 cup Parmesan cheese grated
  • 1 tsp garlic powder
  • 0.25 tsp nutmeg freshly grated
White Sauce
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 3 cups whole milk warmed
  • 0.5 cup Parmesan cheese grated

Equipment

  • Large pot for boiling pasta
  • Large baking dish (9x13 or oval)
  • Medium saucepan (for sauce)
  • Mixing bowls
  • Whisk
  • Small skillet

Method
 

  1. Preheat oven to 375°F (190°C). Par-boil shells for 7-8 minutes (very al dente). Drain and set aside.
  2. Mix ricotta, squeezed dry spinach, egg, Parmesan, garlic powder, nutmeg, salt, and pepper in a bowl.
  3. Melt butter in a saucepan. Sauté minced garlic, then whisk in flour and cook for 1 minute.
  4. Slowly whisk in warm milk. Simmer until thickened. Remove from heat and stir in Parmesan cheese.
  5. Spread 1 cup sauce in baking dish. Stuff shells with filling and arrange in dish.
  6. Top with remaining sauce, mozzarella, and Parmesan. Bake 25-30 minutes until bubbly and browned.
  7. Fry sage leaves in butter until crisp. Garnish baked shells with crispy sage before serving.

Notes

Ensure spinach is squeezed completely dry to prevent a watery filling. Par-boiling the pasta is crucial so it doesn't get mushy in the oven.